Potage de Santé (Potato and Sorrel Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre and three quarters Parmentier
- 80 grammes sorrel leaves
- butter
- the ordinary liaison
- 150 grammes butter
- wafer-thin rounds of flûte
- chervil pluches
Instructions
- Soften 80 grammes of shredded sorrel leaves in butter.
- Add them to 1 litre and three quarters of very clear Parmentier.
- Complete with the ordinary liaison and 150 grammes of butter.
- Finish with wafer-thin rounds of flûte and chervil pluches.