Recipe: La soyeuse crème choisy

1 Finely chop your leek on your cutting board.

2 In your casserole, melt your butter then add your chopped leek and cook gently for 3 or 4 minutes.

3 On your cutting board, finely chop your lettuce leaves while keeping 3 beautiful leaves for decoration and add them to your wilted leek, cook gently for 5 minutes, salt and pepper.

4 Then moisten with your milk, add the veal bones, salt a little and add a bit of thyme flowers, cook for 20 minutes at a gentle boil, making sure it doesn't stick to the bottom.

5 Then remove your bones and blend the whole mixture well then add the cream and let cook until it reaches the consistency of a cream.

6 Serve in beautiful shallow bowls with some raw lettuce chiffonade on top and separately some small diced croutons fried or pan-fried in butter.