Potage Favori (Favorite Soup)

Name: Potage Favori (Favorite Soup)
Cuisine: France
Ingredients: 750 ml Velouté d'asperges vertes (green asparagus velouté / silky purée); 500 ml Velouté de volaille (chicken velouté); 500 ml Velouté aux laitues (lettuce velouté), bound and buttered; 250 ml Consommé blanc (white consommé / clear cooking stock); Green asparagus tips (for garnish); Chiffonade (fine ribbon cut) of sorrel, wilted in butter

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

750 ml Velouté d'asperges vertes (green asparagus velouté / silky purée)
500 ml Velouté de volaille (chicken velouté)
500 ml Velouté aux laitues (lettuce velouté), bound and buttered
250 ml Consommé blanc (white consommé / clear cooking stock)
Green asparagus tips (for garnish)
Chiffonade (fine ribbon cut) of sorrel, wilted in butter

Instructions

Combine the three bound and buttered veloutés (green asparagus, chicken, and lettuce) in a pot. Complete the mixture with the white consommé, blending thoroughly.
Garnish with bright green asparagus tips and a chiffonade of sorrel that has been wilted gently in butter.