Crème Jubilé
Cut vegetables (carrots, celery, turnips and leeks) into 1-inch long bâtonnets (square-ended pieces) and cook the bâtonnets in 1 tablespoon butter with ½ cup chicken stock until tender. Add the vegetables to 1 ½ quarts potage Saint Germain. If the vegetables are cut into fine julienne the soup is called crème julienme.
Crème Chantilly
Melt 1 tablespoon butter in a small saucepan, add ½ cup shredded sorrel, and cook until most of the moisture has cooked away. Combine with 1 ½ quarts potage Saint-Germain and add ½ cup cooked rice.
Potage Mongole
Combine equal quantities of potage Saint-Germain and cream of tomato. Serve with vegetables cut in julienne and cooked in butter and stock as in crème julienne.
Crème Crécy (Cream of Carrot)
Melt 2 tablespoons butter in a saucepan, add 4 or 5 carrots and 1 onion, all chopped, 1 teaspoon salt, and 1 tablespoon butter. Cook slowly for 15 minutes, stirring occasionally. Add ½ cup rice and 1 quart chicken stock and cook slowly for about 45 minutes, or until the carrots are done. Strain through a fine sieve and add 2 cups stock. Bring to a boil and add 1 cup rich milk and 1 tablespoon butter.
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