Velouté Excelsior (Barley and Green Asparagus Velouté)

Ingredients

• Three quarters of a litre Crème d’orge
• Half a litre ordinary Velouté
• 3 decilitres green asparagus purée
• 2 and a half decilitres white Consommé
• Liaison
• Butter
• Fine pearl barley
• Consommé

Instructions

1. Mix half a litre of ordinary Velouté and 3 decilitres of green asparagus purée into three quarters of a litre of Crème d’orge.
2. Complete with 2 and a half decilitres of white Consommé and heat without boiling.
3. Finish at the last moment with the liaison and butter in the ordinary proportions.
4. Cook fine pearl barley well, wash it in Consommé, and add it as garnish.