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Vichyssoise - Benkku81
Cuisine et Traditions

Vichyssoise

Soup potato crémé served cold
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Chef :
Réalisé le :
Famille :
Vichyssoise
Temps de préparation : 10 min
Temps de cuisson : 30 min
Temps de repos : 0 h
Temps total : 40min
Nbre de couvert : 2

Ingrédients


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Potato : 0,500 kG
Leek : 0,200 kG
Sweet butter : 0,030 kG
Water : 1 L
Salt : 0,015 kG
Liquid cream : 0,150 L

1)
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Peel, wash and cut into quarters potatoes.
Remove and slice finely the white of the leeks. Wash them under running water.

Melt the butter in a saucepan with a capacity at least 3 litres
Sweat the leek. They become tender and lègerement transparent but do not colour.
Add the potatoes, salt and water
Cook at a small boil and cover for 30 minutes.
2)
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Pass the soup of recovering the cooking water.
Make a puree using a mixer, adding gradually to the cooking water, up to obtaining a consistency close to heavy cream.
Pass back the soup to remove any lumps.
The pay is in the pot, washed, add the cream.
Bring to a boil and remove from heat. Check the seasoning.
Plunge the saucepan in a bath of ice water to cool the soup.
Mix with a spatula to a cooling homogeneous.
Serve in a bowl sprinkled with chopped chives.
3)
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