Soupe Villageoise

Ingredients

• leeks, white part only, finely shredded
• Butter
• litres white Consommé
• grammes cabbage heart, in fine julienne, blanched
• grammes vermicelli
• Chervil pluches, to finish

Instructions

1. Finely shred the white of 5 leeks and fry them fairly briskly in butter.
2. Moisten with a litre and a half of white consommé.
3. Add 300 grammes of cabbage heart cut in fine julienne and well blanched in advance.
4. Finish the cooking gently.
5. About 20 minutes before serving, add 75 grammes of vermicelli and let it poach.
6. Finish with chervil pluches as you serve.