Soupe Julienne à la Russe (Russian Julienne Soup with Sour Cream)

Ingredients

• 1 livre ordinary julienne
• 2 parsley roots
• 60 grammes soaked gribouis
• butter
• 1 litre Consommé
• 2 décilitres sour cream
• a pinch of chopped fennel
• garnish: small soufflé fritters with ham; rissoles the size of a walnut

Instructions

1. Prepare the ordinary julienne, adding the parsley roots and the soaked gribouis, cut in julienne as well.
2. Stew in butter, then finish cooking with 1 litre of Consommé.
3. When the julienne is cooked, complete the moistening with the half-litre of Consommé.
4. Add the sour cream and a pinch of chopped fennel.
5. Serve with the special garnish: small ham soufflé fritters, walnut-sized rissoles filled at will, and very small Russian-style puff-paste patties.