Free Recipe Raymond Blanc s Potage Mamon Blanc
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Raymond Blanc s Potage Mamon Blanc Recipe
2 Shallots; halved lengthways,
; sliced
15 g Unsalted butter
60 g 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 md Sized carrots; diced small
1 md 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 tb Double cream or an extra
-30g/1oz butter; chilled and
-diced
Raymond Blanc s Potage Mamon Blanc Preparation
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. Converted by MC_Buster. Recipe by: Sophie Grigson Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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