Purée à la Chevrière (Leek and Potato Purée with Herb Butter)

Ingredients

• 100 grammes leek whites
• 750 grammes potatoes
• Butter
• 1 litre white Consommé
• 150 grammes lettuce
• 200 grammes Beurre d’herbes
• Potatoes

Instructions

1. Slice 100 grammes of leek whites and 750 grammes of potatoes and sweat them in butter.
2. Moisten with 1 litre of white Consommé.
3. Stew 150 grammes of lettuce, sorrel, chervil and fresh burnet in butter, then add them.
4. Pass the soup through the étamine.
5. At the last moment, finish it with 200 grammes of Beurre d’herbes.
6. Cut small potato croûtons into dice and fry them until well browned; serve them as garnish.