Soup à la Palestro

Ingredients

• 2 litres Consommé (cooking stock)
• 3 poultry giblets (abatis de volaille)
• 500 grammes ham
• 1 small lettuce head
• 2 tomatoes, well pressed and cut into pieces
• 1 bouquet garni (herb bundle) containing:
• 500 grammes julienne (fine-cut vegetables), ordinary
• 20 grammes potato starch (fécule)
• 2 spoonfuls fresh peas, cooked English style
• 2 spoonfuls poached rice

Instructions

1. Prepare first the special consommé base: in 2 litres of ordinary consommé, add the poultry giblets, ham, small lettuce head, and the 2 pressed tomatoes cut into pieces. Add the bouquet garni (1 split leek, 2 celery branches, 6 chervil stems). Simmer gently for one and a half hours.
2. In a separate pot, prepare 500 grammes of ordinary julienne, sweated and reduced in consommé. Moisten this julienne with the strained, clarified consommé prepared above. Bind with 20 grammes of potato starch diluted in cold water. Add the cooked lettuce from the bouillon, finely sliced; 2 spoonfuls of fresh peas cooked English style; and 2 spoonfuls of poached rice. Combine and serve.