PURÉE DE CROSNES, otherwise JAPONAISE
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- Rub
- two medium-sized minced potatoes
- one oz. of butter
- two tablespoonfuls of Japanese pearls poached
- one lb. of well-cleaned stachys
- Cream
- one pint of boiled milk
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Parboil and drain one lb.
- of well-cleaned stachys.
- Stew them in one oz.
- of butter;
- moisten with one pint of boiled milk or white consommé, according as to whether the purée is to be a Lenten one or not;
- add two medium-sized minced potatoes, and complete the cooking gently.
- Rub through tammy, test the consistence, and add, if necessary, either a little boiled milk or some consommé;
- despumate, and add butter.
- Garnish with two tablespoonfuls of Japanese pearls poached in consommé or milk.
- This soup may also be prepared as a velouté or a cream.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board