Vuillemot Soup

Ingredients

• 1 liter béchamel sauce (béchamel claire)
• 3 deciliter purée of white beans (Soissonnaise purée)
• 2.5 deciliter white consommé (consommé blanc)
• 150 grams butter
• 2 tablespoon sorrel leaves, shredded and wilted in butter (feuilles d'oseille ciselées et fondues au beurre)
• rice grains (riz en grains)
• small bread cubes, fried in butter (petits croûtons en dés frits au beurre)

Instructions

1. Combine 1 liter of light béchamel sauce (béchamel claire) with 3 deciliters of Soissonnaise purée (purée of white beans) and 2.5 deciliters of white consommé. Bring to proper seasoning and consistency with the standard binding (liaison ordinaire) and finish by mounting with 150 grams of butter (monter au beurre).
2. For the garnish: prepare 2 tablespoons of sorrel leaves, shredded and wilted in butter. Serve the soup with the wilted sorrel, scattered grains of rice, and small bread cubes fried in butter on the side or stirred in just before service.