Crème Cérès (Cream of Green Wheat Soup)

Ingredients

• 250 grammes green wheat
• 3 décilitres Consommé blanc
• three quarters of a litre thin sauce Béchamel
• 2 décilitres Consommé blanc
• cream
• For the Crème à la Chevreuse:
• half a litre sauce Béchamel
• 2 décilitres and a half chicken purée
• 2 décilitres and a half purée of bulbous chervil
• 50 grammes fine semolina
• 6 décilitres Consommé blanc
• cream
• 1 spoonful chicken fillet
• 1 spoonful truffle julienne

Instructions

1. Sort the green wheat and soak it in cold water for at least 3 hours.
2. Cook it very gently for 3 hours with the Consommé blanc and as much water.
3. Add it to the thin sauce Béchamel and pass through the étamine.
4. Bring to point with 2 décilitres of Consommé blanc, heat, and cream at the moment of serving.
5. For the Crème à la Chevreuse: poach the fine semolina with 6 décilitres of Consommé blanc or milk, to give three quarters of a litre.
6. Add to half a litre of sauce Béchamel the chicken purée, the purée of bulbous chervil and the poached semolina.
7. Cream at the moment of serving, but half as much as usual.
8. Garnish with 1 spoonful of chicken fillet in julienne and 1 spoonful of truffle julienne.