Potage Julienne Darblay

Ingredients

• 2 decilitres potato purée
• 1 litre white consommé (cooking stock)
• 3 large spoonfuls julienne (matchstick vegetables)
• 60 grams butter
• standard liaison (egg yolk and cream)

Instructions

1. Prepare a clear Parmentier potage (potato soup based on Consommé blanc), measured at a ratio of 2 decilitres of potato purée to 1 litre of white consommé.
2. Add 3 large spoonfuls of ordinary julienne (matchstick vegetables) that has been sweated gently in butter and combined with the consommé.
3. Finish the soup with the standard liaison (egg yolk and cream) and 60 grams of butter per litre.