Endive Purée

Ingredients

• 750 g endives
• 100 g butter
• lemon juice
• 10 g salt
• 20 g sugar
• 1 dL consommé (clear broth)
• 350 g potatoes
• 1 L white consommé (clear broth)
• 2 dL milk
• butter

Instructions

1. Stew the endives for about thirty minutes in butter with lemon juice, salt, sugar, and 1 décilitre of consommé (clear broth).
2. Add the potatoes and 1 litre of white consommé, and finish cooking until tender.
3. Pass through a fine sieve (étamine), adjust the consistency with milk, and finish with butter (monter au beurre) at the moment of service.