Leopold Soup
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 liter Consommé
- 40 grams semolina
- 2–3 tablespoons chiffonade (ribbon cut) of lettuce and sorrel
- chervil leaves (pluches de cerfeuil)
Instructions
- Prepare a Consommé (clear cooking stock) with semolina, using 40 grams (2 tablespoons) of semolina per liter of consommé.
- At the moment of serving, add 2 or 3 tablespoons of chiffonade (finely ribboned lettuce and sorrel) that has been gently warmed in butter, and scatter fresh chervil leaves on top.