Potage Verneuil

Ingredients

• 1 litre Crème de pois frais (fresh pea cream soup)
• 1 litre Crème d'orge (barley cream soup)
• Royale ordinaire aux œufs entiers (standard savory custard with whole eggs)
• Carrot rouge (carrot garnish)
• Champignons (mushrooms)

Instructions

1. Combine 1 litre of Crème de pois frais and 1 litre of Crème d'orge, adjusted to proper seasoning.
2. For the garnish: Prepare Royale ordinaire aux œufs entiers (standard savory custard made with whole eggs), cut into small pastille shapes. Prepare carrot rouge, cut into pastille shapes of the same size, braised by étuvage (braising), then finished in consommé. Include white mushrooms, also cut into pastille shapes.
3. Add the prepared garnish elements to the soup base.