Puree De Chouxraves Et Pommes De Terre - Puree Of Kohlrabi And Potatoes

Put 8 kohlrabi and 6 potatoes in a saucepan, and moisten with enough white soup stock to cover. When boiling, remove the scum; add 1 onion, 2 leeks and some soup celery; cover the pan and let cook in the oven for one hour.

Rub the vegetables through a fine sieve, return to a clean saucepan and add enough soup stock to make the soup suffi-ciently liquid. Before serving, bind the puree with 4 egg yolks, 2 gills of cream and 3 ounces of butter. Serve bread crusts fried in butter separately.