Soupe à la Nevers (Brussels Sprout and Carrot Soup with Vermicelli)

Ingredients

• 300 grammes Brussels sprouts
• 250 grammes red of carrots
• butter
• 1 1/2 litres boiling Consommé
• 40 grammes vermicelli
• chervil pluches

Instructions

1. Blanch the Brussels sprouts and stew them in butter almost until completely cooked.
2. Separately, shred the red of the carrots, stew them in butter and finish cooking them in Consommé.
3. About 20 minutes before serving, bring the sprouts and the carrots together.
4. Moisten with the boiling Consommé, add the vermicelli, and finish the cooking by poaching it.
5. Complete with chervil pluches when serving.