Cream Soup Queen Margot (Crème Reine-Margot)

Ingredients

• 500 ml poultry purée
• 1 litre béchamel sauce (light / clear)
• 200 ml almond milk
• 25 g pistachio purée
• small poultry forcemeat quenelles

Instructions

1. Prepare 1.5 litres of poultry cream (crème à volaille) by blending 500 ml of poultry purée with 1 litre of light béchamel sauce (béchamel claire — one of the mother sauces). Add 200 ml of almond milk.
2. Heat the soup and finish (crémer) at the moment of service.
3. Garnish: Prepare small quenelles (poached dumplings) from poultry forcemeat (farce de volaille), enriched with 25 grams of pistachio purée per 100 grams of forcemeat. Poach these quenelles à la minute (to order) and add to the soup.
4. Note: This soup may also be prepared as a velouté (velvet soup) instead of a cream soup.