Crème Japonaise (Cream of Crosnes Soup)

Ingredients

• 650 grammes crosnes
• butter
• 1 litre sauce Béchamel
• 1 décilitre Consommé blanc
• cream
• 2 spoonfuls small diced croûtons

Instructions

1. Blanch the crosnes well.
2. Stew them in butter without refreshing them.
3. Incorporate them into the sauce Béchamel, finish the cooking gently, and pass through the étamine.
4. Add the Consommé blanc or milk and heat.
5. Cream at the last instant.
6. Garnish with 2 spoonfuls of small diced croûtons fried in butter.