Velouté à la Milanaise

Ingredients

• 1 liter velouté ordinaire (standard velouté soup)
• 2.5 deciliters tomato purée
• 0.5 liter consommé blanc (clear white stock)
• 2 tablespoons fine macaroni
• 2 tablespoons julienne of white truffle
• 1 tablespoon julienne of ham and mushrooms
• 100 grams Gruyère and Parmesan cheese

Instructions

1. Heat 1 liter of velouté ordinaire with 2.5 deciliters of well-colored tomato purée and 0.5 liter of consommé blanc. Warm without boiling, finishing as customary.
2. For garnish, add 2 tablespoons of fine macaroni (poached and cut into diamond shapes), 2 tablespoons of julienne of white truffle, and 1 tablespoon of julienne of ham and mushrooms.
3. Serve separately 100 grams of grated Gruyère and Parmesan cheese.