Crème à la Bretonne (Cream of Leek, Onion and Haricot Bean Soup)

Ingredients

• 250 grammes leek whites
• 250 grammes onions
• butter
• half a litre sauce Béchamel
• half a litre white haricot bean cream
• a little Consommé blanc
• cream
• 2 leek whites
• 2 raw mushrooms

Instructions

1. Slice the leek whites and the onions and stew them in butter without colouring.
2. Add the sauce Béchamel, finish the cooking and pass through the étamine.
3. Complete with the white haricot bean cream and a little Consommé blanc or milk.
4. Heat, and finish at the moment of serving with the cream.
5. Garnish with 2 leek whites and 2 raw mushrooms, sliced and stewed in butter.