Chantilly Soup
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1.75 litre Purée Conti (finished)
- 2.5 décilitre heavy cream, whipped
- small quenelles (poached dumplings) in chicken farce à la crème
Instructions
- Prepare 1.75 litres of finished Purée Conti. Just before serving, fold in the whipped cream (2.5 décilitres).
- Garnish: Poach small quenelles made from chicken forcemeat à la crème (with cream) at the moment of service.