Potage Montorgueil (Chicken Velouté Soup with Spring Vegetables and Sorrel)

Ingredients

• 1 litre and a half Velouté de volaille (chicken velouté)
• 2 décilitres and a half chicken Consommé
• 2 décilitres and a half very small printanier (spring vegetables)
• About twenty rounds of sorrel leaves
• Chervil pluches

Instructions

1. Take 1 litre and a half of finished Velouté de volaille.
2. Add 2 décilitres and a half of chicken Consommé and 2 décilitres and a half of very small printanier.
3. Blanch about twenty rounds of sorrel leaves for a few seconds only in salted boiling water and add them.
4. Finish with chervil pluches.