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Vichyssoise or Potage Parmentier

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Preparation time
15 min
Cooking time
20 min
In the fridge
4 h
Servings
4
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Ingredients

Preparation

  1. In a large saucepan over medium-low heat, soften the leek in the butter until it turns translucent, about 5 minutes. Add the broth and potatoes. Bring to a boil. Cover, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  2. Purée the soup in a blender until smooth. Add the cream (see garnish idea). Season with salt and pepper.
  3. Serve hot or cold in glasses or cups.

Garnish Idea

  1. Instead of adding the cream to the soup, whip it, top each serving with a dollop, sprinkle with pepper and serve immediately.

Comments

  1. Anny S.

    0 étoiles

    Réjean et Line, vous êtes sur la version anglaise du site....Aller sur le site français! Duh....

  2. Charlotte L.

    5 étoiles

    Why this receipe is not "en français"?

  3. Line P.

    4 étoiles

    why this recipe is not in french ?

  4. Julie I.

    5 étoiles

    great soup

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