Potage Madeleine

Ingredients

• 3.5 dl artichoke purée
• 2.5 dl white bean purée
• 1.5 dl Soubise purée (onion béchamel)
• 1 L poultry consommé (cooking stock)
• 70 g sago
• 150 g butter
• ordinary liaison (egg yolk and cream)

Instructions

1. Combine the artichoke purée, white bean purée, and Soubise purée. Add the poultry consommé in which you have gently poached the sago.
2. At the moment of service, complete the soup with an ordinary liaison (liaison ordinaire) and finish with the butter, stirring to incorporate fully.