Potage à la Purée de jambon (Ham Purée Soup, a Russian Soup)

Ingredients

• 500 grammes cooked ham
• 2 décilitres raw purée Soubise
• 2 décilitres tomato purée
• 1 litre and a half Consommé blanc
• a point of Cayenne
• 50 grammes butter
• 1 décilitre and a half Madeira
• 2 spoonfuls very small croûtons in dice

Instructions

1. Cut 500 grammes of very lean cooked ham in dice and pound it finely.
2. Add 2 décilitres of raw purée Soubise and 2 décilitres of tomato purée.
3. Pass through the tammy.
4. Dilute the purée with 1 litre and a half of very lightly salted Consommé blanc, allowing for the saltness of the ham.
5. Heat without letting it boil.
6. Bring to point with a point of Cayenne, 50 grammes of butter and 1 décilitre and a half of Madeira.
7. Garnish with 2 spoonfuls of very small diced croûtons, fried in butter at the moment of serving.