Purée de Potiron à la Maraîchère (Pumpkin and Potato Purée with a Vegetable Garnish)

Ingredients

• 500 grammes pumpkin
• 250 grammes potatoes
• 1 litre water
• 18 grammes salt
• half a litre milk
• butter
• the white of 2 leeks
• 1 spoonful small peas
• 1 spoonful chiffonnade of lettuce
• 2 spoonfuls rice
• chervil pluches

Instructions

1. Cook 500 grammes of pumpkin and 250 grammes of potatoes with 1 litre of water and 18 grammes of salt.
2. Pass through a tammy cloth.
3. Complete with half a litre of milk and butter at the moment of serving.
4. For the garnish, slice the white of 2 leeks finely and cook it.
5. Melt 1 spoonful of chiffonnade of lettuce, sorrel and a few spinach leaves in butter, and poach 2 spoonfuls of rice in salted water.
6. Garnish the soup with the leeks, 1 spoonful of small peas, the chiffonnade, the rice and chervil pluches.