Purée Parmentier (Potato and Leek Purée)

Ingredients

• 3 leek whites
• 750 grammes Hollande potatoes
• Butter
• 1 litre white Consommé
• 2 and a half decilitres cream
• Small croûtons
• Chervil pluches

Instructions

1. Slice 3 leek whites and sweat them in butter without letting them colour.
2. Add 750 grammes of Hollande potatoes cut into quarters.
3. Moisten with 1 litre of white Consommé and cook briskly.
4. As soon as the potatoes are cooked, crush them with the whisk and pass the soup through the étamine.
5. Bring it to the right consistency with 2 and a half decilitres of cream.
6. Butter it at the last moment.
7. Garnish with small croûtons fried in butter and chervil pluches.