Potage Camélia

Ingredients

• 1 liter Crème de pois frais (fresh pea cream)
• 1 liter tapioca
• Julienne of chicken breast fillets
• Julienne of leek white

Instructions

1. Combine 1 liter of fresh pea cream with 1 liter of slightly thickened tapioca.
2. For the garnish: prepare a julienne of chicken breast fillets. Separately, cut leek white into julienne, braise gently in butter, and finish by folding into consommé (cooking stock).
3. Add both garnishes to the soup and serve.