Cream of Chicken Soup Viviane
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 litres Crème de volaille (cream of chicken soup)
- Artichoke hearts
- Carrot, red part
- Butter
- Consommé (concentrated meat stock)
- Truffles
Instructions
- Prepare 2 litres of Crème de volaille (cream of chicken soup) according to the standard procedures and proportions.
- For the garnish: Cut artichoke hearts and the red part of carrot into small dice. Braise these vegetables gently in butter until tender, then bind them with Consommé. Finish the soup with diced truffles stirred in as garnish.