Japanese Cream (Crème Japonaise)

Ingredients

• 650 grams crosnes (Chinese artichokes)
• 1 liter béchamel sauce (milk-based mother sauce)
• 1 deciliter white consommé or milk
• 2 tablespoons small croutons

Instructions

1. Blanch the crosnes (Chinese artichokes) thoroughly. Braise them in butter without refreshing (cooling) them. Incorporate the braised crosnes into the béchamel sauce (a creamy mother sauce made from milk). Finish cooking gently and pass the mixture through a fine sieve (étamine).
2. Add the white consommé or milk, heat, and cream the soup at the very last moment (finish with butter or cream to enrich and lighten).
3. Garnish with small diced croutons fried in butter.
4. This dish may also be made as a velouté (a smooth, creamy sauce-based soup).