Purée à la Chevrière (Goatherd's Purée)

Ingredients

• 100 g leek whites
• 750 g potatoes
• 1 L consommé blanc (clear stock)
• 150 g mixed fresh greens — lettuce, sorrel, chervil, and salad burnet
• 200 g herb butter (beurre d'herbes)
• small potato croutons

Instructions

1. Thinly slice the leek whites and cook them gently in butter along with the potatoes. Moisten with the consommé blanc.
2. Separately, stew the mixed fresh greens (lettuce, sorrel, chervil, and salad burnet) gently in butter, then add them to the pot.
3. Pass the entire mixture through a fine sieve (étamine).
4. Finish the purée at the moment of service by mounting with herb butter (beurre d'herbes).
5. Garnish with small potato croutons that have been diced and crisped until golden.