Russian Julienne Soup

Ingredients

• 1 pound ordinary julienne (mixed vegetables cut into thin matchsticks)
• 2 parsley roots, cut into julienne
• 60 grams mushrooms (gribouis), soaked and cut into julienne
• 2 tablespoons butter
• 1 liter consommé (clear meat stock)
• 2 liters consommé (additional, to complete the liquid)
• 3/4 deciliter sour cream
• 1 pinch fennel, finely chopped

Instructions

1. Prepare the ordinary julienne by combining it with parsley roots and mushrooms (gribouis), all cut into julienne. Braise (étuver) this mixture in butter until it begins to soften.
2. Add 1 liter of consommé and continue cooking. When the julienne vegetables are nearly tender, add the remaining 2 liters of consommé to complete the liquid. Finish the soup by stirring in the sour cream and a pinch of chopped fennel.
3. Serve with the special garnish of your choice: small ham soufflé fritters, rissoles (small pastry turnovers) the size of walnuts, or very small Russian-style feuilletés (puff-pastry patties). Fry these garnish elements only at the moment of service. They may be presented individually or in combination—serve them separately on a napkin, arranged in distinct bouquets if multiple types are included.