Purée à la Pastourelle (Leek, Mousseron and Potato Purée)

Ingredients

• 4 leek whites
• 1 onion
• 100 grammes mousserons
• butter
• three-quarters of a litre Consommé blanc
• 600 grammes potatoes
• 3 to 4 décilitres milk
• mousserons
• potatoes

Instructions

1. Toss 4 leek whites, 1 onion and 100 grammes of sliced mousserons in butter.
2. Moisten with three-quarters of a litre of Consommé blanc, add 600 grammes of potatoes and finish cooking gently.
3. Pass through a tammy cloth.
4. Bring to point with 3 to 4 décilitres of milk and butter at the moment of serving.
5. Garnish with sliced mousserons well stewed in butter, and with diced potatoes tossed in butter until well browned.