Crème d'Oxalis (Cream of Oxalis)

Ingredients

• 600 grammes oxalis
• salted water
• 1 litre sauce Béchamel
• 1 décilitre milk
• cream
• butter (for the garnish)

Instructions

1. Peel 600 grammes of oxalis and cook them half through in salted water.
2. Reserve the quantity needed for the garnish; put the rest into 1 litre of sauce Béchamel and finish cooking gently.
3. Pass through the tammy.
4. Add 1 décilitre of milk and cream as usual.
5. For the garnish, shred the reserved oxalis and finish cooking them by sweating in butter.