Potage Solférino (Tomato and Vegetable Purée Soup)

Ingredients

• 50 grammes leek white
• 100 grammes carrot
• 100 grammes onion
• butter
• three quarters of a litre ordinary Consommé
• 5 tomatoes (625 grammes)
• 350 grammes Hollande potatoes
• 2 décilitres and a half Consommé
• 150 grammes butter
• 2 spoonfuls small potato balls
• 2 spoonfuls green beans
• chervil pluches

Instructions

1. Stew in butter 50 grammes of leek white, 100 grammes of carrot and 100 grammes of sliced onion.
2. Moisten with three quarters of a litre of ordinary Consommé.
3. Add 5 tomatoes (625 grammes), pressed and sliced, and 350 grammes of Hollande potatoes cut in small quarters.
4. Cook gently.
5. Drain the vegetables and pound them in the mortar.
6. Lengthen the purée with the cooking liquid and pass it through the étamine.
7. Complete with 2 décilitres and a half of Consommé, bring to the boil, and skim gently for 10 minutes.
8. At the moment of serving, finish with 150 grammes of butter.
9. Garnish with 2 spoonfuls of small potato balls lifted with a plain round spoon and cooked à l'anglaise, 2 spoonfuls of green beans cut in lozenges, and chervil pluches.