Potage Solférino

Ingredients

• 50 g white of leek
• 100 g carrot, sliced
• 100 g onion, sliced
• 750 ml ordinary consommé (clear meat stock)
• 625 g tomatoes, pressed and sliced
• 350 g Holland potatoes, cut in small pieces
• 250 ml consommé
• 150 g butter
• 2 tablespoons small potato balls
• 2 tablespoons green beans cut in diamond shapes
• chervil leaves

Instructions

1. Heat butter in a pot. Add the white of leek, carrot, and onion (sliced) and soften gently. Moisten with three-quarters of a litre of ordinary consommé (clear meat stock). Add the pressed and sliced tomatoes and the Holland potatoes cut into small pieces. Cook gently until the vegetables are tender.
2. Drain the vegetables and pound them in a mortar. Thin the purée with the cooking liquid and strain through cheesecloth. Complete the soup with 250 ml of additional consommé. Bring to a boil and skim gently for 10 minutes to clarify.
3. Finish at the moment of service with 150 grams of butter.
4. For garnish: add 2 tablespoons of small potato balls (turned with a round spoon and boiled in salted water), 2 tablespoons of green beans cut in diamond shapes, and chervil leaves.