Veloute of Salsify with Cheese Frite

Tie together 3 sprigs herbs. Pick off leaves from 3 remaining sprigs; reserve.

In saucepot, sweat leeks in butter. Season with salt and pepper; cook 3 min. Add salsify; sweat 2 min. Add herb bouquet and stock. Bring to boil, reduce heat, and simmer 15 min., until salsify is tender.

Remove one-third salsify mixture for garnish. Discard herb bouquet; puree remaining soup base. Add cream; return to pot to heat through; reserve.

Mix cheeses and spread into a 1⁄2-in. thick rectangle on oiled plastic wrap. Cut out 8 triangles. Freeze 20-30 min.

Place flour in a shallow bowl, eggs in a second, and crumbs in a third. Dip triangles in flour, then egg, then crumbs; dip again in egg and crumbs.

Heat oil to 350°F. Fry cheese in batches until brown. Heat soup, warm vegetable garnish, and divide both into bowls. Garnish with herbs; cut cheese triangles in half and display two in each bowl.