Consommé au Vert-pré (Spring Vegetable Consommé)

Ingredients

• 30 grams tapioca
• consommé (clear broth)
• asparagus tips (pointes d'asperges)
• small peas (petits pois)
• green beans (haricots verts)
• sorrel leaves (feuilles d'oseille)
• lettuce leaves (laitue)
• chervil leaves (pluches de cerfeuil)

Instructions

1. Prepare a light consommé and heat to a simmer. Sprinkle the tapioca into the hot consommé at a ratio of 30 grams per liter, stirring gently to disperse evenly. Cook until the tapioca pearls are transparent and fully incorporated.
2. While the tapioca cooks, prepare the garnish: blanch the asparagus tips, peas, and green beans cut into diamond shapes. Poach the sorrel and lettuce leaves sliced into thin rounds until just tender. Have the chervil leaves (pluches) ready.
3. Combine the cooked consommé with the garnish vegetables. Serve hot, with the delicate chervil scattered on top.