Velouté Excelsior

Ingredients

• 750 ml Crème d'orge (barley cream soup)
• 500 ml Velouté ordinaire (standard velouté)
• 300 ml purée d'asperges vertes (green asparagus purée)
• 250 ml Consommé blanc (white consommé)
• liaison (beurre manié or egg yolk liaison)
• butter
• Orge perlé fin (fine pearl barley)

Instructions

1. Combine the barley cream soup, standard velouté, and green asparagus purée. Complete the mixture with white consommé and heat gently without allowing it to boil.
2. Finish at the moment of service with liaison and butter in standard proportions.
3. Garnish with fine pearl barley, well cooked and washed in consommé. This soup may also be made as a cream velouté.