Potage La Vallière (Cream of Chicken and Celery Soup)

Ingredients

• 1 litre and a quarter Crème de volaille (cream of chicken soup)
• Three quarters of a litre Crème de céleri (cream of celery soup)
• Royale de céleri
• Small profiteroles filled with chicken purée

Instructions

1. Mix 1 litre and a quarter of Crème de volaille with three quarters of a litre of Crème de céleri, both completely finished and creamed.
2. Garnish with Royale de céleri cut in small dice.
3. Serve small profiteroles filled with chicken purée separately.