Crème de Poireaux (Cream of Leeks)

Ingredients

• 650 grammes white of leeks
• butter
• 1 litre sauce Béchamel
• 1 décilitre milk
• cream
• small croûtons fried in butter (garnish)

Instructions

1. Lightly blanch 650 grammes of shredded white of leeks, then sweat them in butter.
2. Finish cooking them in 1 litre of sauce Béchamel.
3. Pass through the tammy.
4. Add 1 décilitre of milk and heat.
5. Cream at the last moment.
6. Garnish with small croûtons fried in butter.