Recipe for Raymond Blancs Potage Mamon Blanc

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 x	Shallots, halved lengthways, sliced
15 gm	Unsalted butter
60 gm	Young podded broad beans
4 x	Ribs and leaves of Swiss chard, sliced thickly
2 x	Ribs and leaves of red Swiss chard, if available, or (2 To 3) more ordinary Swiss chard, sliced thickly
2 med	Sized carrots, diced small
1 med	Courgette, quartered lengthways and sliced thickly
2 x	Baby leeks, thinly sliced
	Salt and pepper
2 x	Handfuls roughly chopped chervil
	A squeeze or two of lemon juice, (optional)

Instructions:

Instructions: 1 Melt the butter in a wide pan and sweat the shallot until translucent, without browning. Add all the remaining vegetables and 1 litre/1 3/4 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.

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