Proceed exactly as for “Crème Argenteuil,” but substitute green asparagus for Argenteuil asparagus.
[699—CRÈME AU BLÉ[!-- TN: acute invisible --] VERT, otherwise CÉRÈS[!-- TN: acute invisible --]
Put one lb. of dry, green wheat to soak in cold water for four hours. Then cook it slowly in one-half pint of water and as much white consommé. Mix therewith one and one-quarter pints of Béchamel and rub through tammy.
Add the necessary amount of white consommé to the purée; heat the whole without boiling, and finish it with cream when dishing up.
Garnish with a pinch of chervil [pluches].
This soup may also be prepared as a purée or a velouté.
[700—CRÈME DE CÉLERI[!-- TN: acute invisible --]
Mince one lb. of the white of celery; parboil for seven or eight minutes; drain, and stew in one oz. of butter. Mix one and one-quarter pints of Béchamel with it; complete the cooking slowly, and rub through tammy.
Add one-half pint of white consommé; heat without allowing to boil, and finish the preparation with cream when about to serve.
Garnish with two tablespoonfuls of a [brunoise] of celery.