Potage Favori (Green Asparagus, Chicken and Lettuce Velouté Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Three quarters of a litre Velouté d'asperges vertes (green asparagus velouté)
- Half a litre Velouté de volaille (chicken velouté)
- Half a litre Velouté aux laitues (lettuce velouté)
- A quarter of a litre white Consommé
- Green asparagus tips
- Sorrel chiffonnade melted in butter
Instructions
- Mix three quarters of a litre of Velouté d'asperges vertes, half a litre of Velouté de volaille, and half a litre of Velouté aux laitues, all thickened and buttered.
- Complete with a quarter of a litre of white Consommé.
- Garnish with well-green asparagus tips and sorrel chiffonnade melted in butter.