Creme D'oxalis
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Rub
- Water
- one-half pint of white consomme
- one and one-half pints of Bechamel
- Creams
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel and slice the oxalis roots, and half-cook them in salted water.
- Drain, add it to one and one-half pints of Bechamel, and complete its cooking gently in the sauce.
- Rub through tammy ;
- add one-half pint of white consomme, and finish after the manner of other creams.
- Garnish with chervil pluches.
- This soup may also be prepared as a pur6e or a velout6.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander