Velouté Isoline

Ingredients

• 1 litre velouté (blond roux-based mother sauce)
• 1 whole bird chicken, boned
• 2 décilitres white consommé with pearl tapioca
• 200 grams crayfish butter (beurre d'écrevisse)
• cream liaison

Instructions

1. Cook the completely boned chicken in the clear velouté until tender. Remove the chicken and pound the meat to a fine purée. Return the purée to the velouté and pass the entire mixture through a fine sieve (étamine).
2. Add the white consommé with pearl tapioca and heat gently without allowing it to boil.
3. At the moment of service, finish the soup with a cream liaison and the crayfish butter (beurre d'écrevisse), whisking to combine.
4. This dish may also be prepared as a cream soup.