Crème Martha (Cream of Chicken and Soubise Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre crème de volaille
- 6 décilitres crème Soubise
- cream
- chicken forcemeat with fines herbes
- fine brunoise
- peas
- chervil pluches
Instructions
- Mix the crème de volaille with the crème Soubise.
- Complete at the moment of serving with the cream.
- Mould small quenelles of chicken forcemeat with fines herbes using the spoon, and stuff them with a fine brunoise.
- Garnish the soup with the quenelles, peas and chervil pluches.