Raymond blanc's potage mamon blanc
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Shallots; halved lengthways, | |
| ; sliced | ||
| 15 | grams | Unsalted butter |
| 60 | grams | Young podded broad beans |
| 4 | Ribs and leaves of Swiss chard; sliced thickly | |
| 2 | Ribs and leaves of red Swiss chard; if available, or (2 | |
| To 3) | ||
| ; more ordinary Swiss | ||
| ; chard, sliced | ||
| ; thickly | ||
| 2 | mediums | Sized carrots; diced small |
| 1 | medium | Courgette; quartered |
| ; lengthways and | ||
| ; sliced thickly | ||
| 2 | Baby leeks; thinly sliced | |
| Salt and pepper | ||
| 2 | Handfuls roughly chopped chervil | |
| A squeeze or two of lemon juice; (optional) | ||
| 2 | tablespoons | Double cream or an extra 30g/1oz butter; chilled and diced |
Directions
1 Melt the butter in a wide pan and sweat the shallot until translucent, without browning. Add all the remaining vegetables and 1 litre/1¾ pint water.
2 Boil and season with salt and pepper. Simmer for about four minutes until the vegetables are cooked. Add the chervil and draw off the heat. Stir in the lemon juice and cream, if using, or whisk in the butter, if using.
Taste, adjust the seasoning and serve at once.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.