Crème Jakson (Cream of Potato, Flageolet and Tapioca Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- three quarters of a litre sauce Béchamel
- 2 décilitres potato purée
- 2 décilitres flageolet purée
- 5 décilitres ordinary tapioca in Consommé blanc
- cream
- 4 spoonfuls very fine julienne of leek white
- butter
- Consommé
Instructions
- Add to the sauce Béchamel the freshly made potato purée, the flageolet purée and the tapioca cooked in Consommé blanc.
- Mix the whole.
- Cream at the moment of serving.
- Garnish with 4 spoonfuls of very fine julienne of leek white, stewed in butter and cooked down in Consommé.