Purée à l'Égyptienne (Leek and Rice Purée)

Ingredients

• 400 grammes leek whites
• 1 onion
• butter
• 1 litre Consommé blanc
• 80 to 100 grammes rice
• 3 décilitres milk

Instructions

1. Slice 400 grammes of leek whites and 1 onion, and toss them in butter.
2. Moisten with 1 litre of Consommé blanc, add 80 to 100 grammes of rice, and cook gently.
3. Pass through a tammy cloth.
4. Bring to the correct consistency with 3 décilitres of milk and butter at the moment of serving.