Velouté Marie-Louise

Ingredients

• 1 litre velouté de volaille (chicken velouté, a sauces mères / mother sauce)
• 0.5 litre purée d'orge perlé (pearl barley purée)
• 3 décilitres consommé de volaille (chicken consommé / clear concentrated stock)
• liaison (egg yolk and cream liaison)
• beurre (butter)
• macaroni fin (fine macaroni pasta)

Instructions

1. Combine the velouté de volaille with the pearl barley purée. Complete the mixture with the chicken consommé to reach the desired consistency and volume.
2. At the moment of service, finish the soup with a liaison (egg yolk and cream emulsion) and mount with butter (monter au beurre).
3. Garnish with fine macaroni that has been poached and cut into small dice.
4. Note: This soup may also be prepared as a cream-based version (Crème) rather than as a velouté.