Soupe à la Beaucaire (Cabbage, Leek and Celery Soup with Chicken Livers)

Ingredients

• 300 grammes cabbage heart
• 3 leek whites
• 3 celery whites
• butter
• 1 litre and three quarters ordinary Consommé
• a small pinch basil and marjoram
• 6 noisettes of chicken gizzards
• 100 grammes pearl barley
• 3 chicken livers
• grated cheese

Instructions

1. Cut 300 grammes of blanched cabbage heart, 3 leek whites and 3 celery whites into a julienne and stew them in butter.
2. Moisten with 1 litre and three quarters of ordinary Consommé.
3. Add a small pinch of crushed basil and marjoram, and 6 noisettes of chicken gizzards, blanched and cut in a fairly large julienne.
4. Let it cook gently.
5. Garnish with 100 grammes of well-cooked pearl barley, or with rice simply cooked in salted water.
6. At the last moment, sauté 3 very finely escaloped chicken livers quickly in butter and add them.
7. Send grated cheese separately.