Potage Fanchette (White Asparagus and Chicken Velouté Soup)

Ingredients

• 1 litre Velouté d'asperges blanches (white asparagus velouté)
• 1 litre Velouté de volaille (chicken velouté)
• Lettuce leaves
• Chicken forcemeat with fines herbes
• Fine small peas

Instructions

1. Mix 1 litre of Velouté d'asperges blanches with 1 litre of Velouté de volaille, both thickened and buttered.
2. For the garnish, blanch lettuce leaves very lightly and wipe them dry.
3. Mask the leaves with chicken forcemeat with fines herbes, roll them into cylinders and poach them.
4. Cut the poached rolls into rounds a centimetre thick.
5. Cook fine small peas à l'anglaise and add them to the garnish.