Makes: 2 liters. Cooking time: 75 mins.
— 7 dl Purée Soup
— 7 dl Bechamel
— 7 dl White Stock
— 2 dl Cream
(1) Produce a purée of vegetable soup. When cooked add the béchamel.
(2) Purée the soup again by passing through a sieve, soup machine or liquidiser.
(3) Return to the pan, reboil and thin as necessary with white stock; season to taste.
(4) Finish the soup with the cream and required garnish.
The béchamel should be added just before passing the soup.