Herb Purée

Ingredients

• 150 g sorrel leaves
• 75 g watercress leaves
• 15 g fresh chervil and salad burnet leaves
• 1 liter water
• 12 g salt
• 700 g potatoes
• 200 g spring herb butter
• fresh basil leaves
• chervil leaves

Instructions

1. Chiffonade (finely slice) the sorrel leaves and sweat them gently in butter along with the watercress leaves and the fresh chervil and salad burnet leaves.
2. Add 1 liter of water, season with salt, add the potatoes, and cook gently until the vegetables are tender.
3. Pass the mixture through a fine strainer (étamine). At the moment of service, finish the purée with the spring herb butter (beurre printanier aux herbes), then garnish with a few fresh basil leaves and chervil leaves.