Purée Malakoff (Leek, Potato and Tomato Purée)

Ingredients

• 2 leek whites
• butter
• 400 grammes potatoes
• 8 fine tomatoes
• 1 litre Consommé blanc
• 2 and a half décilitres Consommé
• 125 grammes spinach leaves

Instructions

1. Slice 2 leek whites and toss them in butter.
2. Add 400 grammes of potatoes cut in quarters, 8 fine tomatoes pressed and sliced, and 1 litre of Consommé blanc.
3. Cook gently, then pass through a tammy cloth.
4. Bring to the correct consistency with 2 and a half décilitres of Consommé and butter at the moment of serving.
5. For the garnish, shred 125 grammes of spinach leaves, blanch them for an instant and stew them in butter.