699—Crème au Blé Vert, otherwise Cérès

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.