Charlotte Purée

Ingredients

• 200 g leek whites
• 1.25 L white consommé (cooking stock)
• 700 g potatoes
• 200 g watercress
• 195 g butter
• chervil sprigs

Instructions

1. Stew the sliced leek whites in butter until tender. Pour in the white consommé and bring to a simmer. Add the potatoes and cook until nearly done. Five minutes before the vegetables are tender, add the watercress.
2. Pass the entire preparation through a fine sieve (étamine). Just before serving, finish with cold butter (monter au beurre) and garnish with chervil sprigs.