Potage Ambassadeurs (Pea Soup with Sorrel and Lettuce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 3/4 litres purée Saint-Germain
- 4 spoonfuls chiffonnade of sorrel and lettuce
- butter
- 1 1/2 décilitres rice
- Consommé
- chervil pluches
Instructions
- Melt 4 spoonfuls of chiffonnade of sorrel and lettuce in butter.
- Add it to 1 3/4 litres of finished purée Saint-Germain.
- Poach 1 1/2 décilitres of rice in Consommé.
- Garnish with the rice and chervil pluches.