Velouté Grenade (Pomegranate Velouté)

Ingredients

• 1 liter Velouté de volaille (chicken velouté), bound and mounted with butter
• 0.4 liter Velouté de tomate (tomato velouté)
• 2 medium tomatoes, peeled and diced
• diced white chicken breast (blanc de volaille)

Instructions

1. Prepare two separate veloutés: one chicken velouté (1 liter, bound and mounted with butter) and one tomato velouté made by combining 5 décilitres of ordinary velouté, 2.5 décilitres of bright red tomato purée, and 1.5 décilitres of consommé, then binding and mounting with butter to yield approximately 400 milliliters.
2. Pour both veloutés into a soup tureen or serve in individual bowls without mixing them together, allowing the two colors to create a visual contrast.
3. Garnish with diced tomatoes (peeled and cut from 2 medium tomatoes) that have been poached in consommé, and add diced white chicken breast throughout.
4. This dish may also be prepared as a cream-based velouté.