Velouté Marie-Stuart

Ingredients

• 1 liter velouté (light soup base)
• 3 deciliters pearl barley purée
• 0.5 liter brunoise (fine diced vegetables) with pearl barley
• liaison (egg yolk and cream emulsion)
• butter
• chervil leaves (pluches)

Instructions

1. Begin with 1 liter of ordinary velouté (light soup base), kept clear and well-strained. Add 3 deciliters of pearl barley purée and 0.5 liter of fine brunoise (small dice vegetables) prepared with pearl barley.
2. Bring to the correct consistency and flavor. Finish the soup by mounting au beurre (whisking in butter to emulsify and enrich), using a liaison (egg yolk and cream emulsion) to bind and silken the texture. Garnish with chervil leaves (pluches) just before service.