Egyptian Purée

Ingredients

• 400 g white parts of leeks
• 1 whole onion
• 1 L white consommé (light stock)
• 80–100 g rice
• 3 dL whole milk
• butter

Instructions

1. Slice the white parts of the leeks and onion finely, then sauté them gently in butter until softened.
2. Moisten with the white consommé. Add the rice and cook gently until both rice and vegetables are tender.
3. Pass the mixture through a fine sieve (étamine). Adjust the consistency to the desired thickness by adding the milk. Finish the purée by swirling in butter (monter au beurre) at the moment of service.