Potage à la Montespan (Soup with White Asparagus Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1.5 liters Crème d'asperges blanches (white asparagus cream soup, also called Crème Comtesse)
- 0.5 liters Consommé blanc au tapioca (clear consommé with tapioca)
- Petits pois très fins (very fine peas)
Instructions
- Add 1.5 liters of white asparagus cream soup (Crème Comtesse) to 0.5 liters of clear consommé with tapioca.
- Finish with very fine peas that have been cooked English-style (boiled).