Potage Lithuanien (Lithuanian Soup, a Russian Soup)

Ingredients

• 2 décilitres and a half raw potato purée
• 1 litre and a half Consommé blanc
• 150 grammes celery heart
• butter
• 2 spoonfuls sorrel melted in butter
• 1 décilitre and a half sour cream
• small rectangles of lean smoked bacon
• poached chipolata sausages
• small fried eggs

Instructions

1. Make 1 litre and three-quarters of very light Parmentier by diluting 2 décilitres and a half of raw purée with 1 litre and a half of Consommé blanc.
2. Sweat the celery-heart julienne in butter until almost cooked, and add it to the soup.
3. Bring to the boil, then finish cooking the julienne very gently for 35 to 40 minutes, skimming the soup all the while.
4. At the last moment complete with 2 spoonfuls of sorrel melted in butter and 1 décilitre and a half of sour cream.
5. Garnish with small cooked rectangles of lean smoked bacon, poached chipolata sausages, and small fried eggs with two-thirds of the white removed.