Purée Malakoff

Ingredients

• 2 leek whites (blancs de poireaux)
• 400 grams potatoes
• 8 tomatoes, fine
• 1 liter consommé blanc (white stock consommé)
• 2.5 deciliters consommé blanc
• butter butter
• 125 grams spinach leaves

Instructions

1. Sauté the thinly sliced leek whites in butter. Add the quartered potatoes, pressed and sliced tomatoes, and one liter of consommé blanc (white stock consommé). Cook gently until the vegetables are tender.
2. Pass the mixture through a fine sieve (étamine). Adjust the consistency by adding 2.5 deciliters of consommé blanc as needed.
3. Finish the purée with butter (monter au beurre) at the last moment.
4. For the garnish: blanch the shredded spinach leaves very briefly, then stew them in butter and fold in just before service.