Potage Fanchette

Ingredients

• 1 litre Velouté d'asperges blanches (white asparagus velouté)
• 1 litre Velouté de volaille (poultry velouté)
• Lettuce leaves
• Fine peas

Instructions

1. Mix together 1 litre of white asparagus velouté (linked and buttered) with 1 litre of poultry velouté (linked and buttered).
2. Prepare the garnish: blanch lettuce leaves very lightly, then dry them thoroughly. Mask each leaf with poultry forcemeat with fine herbs (fines herbes), roll them into small cylinders, poach them, and cut into rounds approximately 1 centimetre thick. Cook fine peas à l'anglaise (boiled).
3. Finish the soup and garnish with the prepared lettuce cylinders and peas.