Cream of mache with Paris mushroom tartare

1. Peel, wash and wring the mache. Peel and cut the potatoes into small pieces.

2. Melt the butter in a saucepan. Add the diced potatoes and fry for 5 minutes while stirring. Add salt and pepper. Add the mache, mix and cover with a little water. Cook until the potatoes are tender

3. Blend into a fine soup and put back in the saucepan. Incorporate the heavy cream and mix over low heat. Season to taste. Leave ito simmer over very low heat. Do not allow the mixture to boil.

4. Wash, dry and chop the chives. Squeeze the lemon. Peel the mushrooms. Cut into small pieces, place in a bowl and sprinkle with lemon juice and olive oil. Add the chives, salt and pepper. Mix well.

5. Divide the mache cream soup then the mushroom tartare into glasses. Place in the fridge to cool. Before serving garnish with chervil.

Photo credit : Sucré Salé