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Creamy cold leek soup (vichyssoise)
Cold soup of leeks, potato, onion and cooking cream
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Ingredients
Directions
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Wash and cut the white of the leeks. Peel the potato and cut into cubes. Chop the shallot.
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Melt the butter on low heat. Fry the leeks, potatoes and shallots for 5 min. On medium heat without turning them brown.
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Add the stock and the bay leaf and simmer for 20 minutes.
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Allow the soup to cool slightly. Slice the chives. Stir in the cream, milk and 2 tbsp chives through the soup and season with salt and pepper.
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Purée the soup with the hand blender or in the blender. If you use a blender, keep your hand on the lid so that the hot soup does not splash out of the blender jar.
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Leave to cool in the refrigerator for at least 1 hour. Add a few ice cubes if necessary.
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Serve the soup in glasses and garnish with the rest of the chives.
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Nutrition
180Calories
Sodium18% DV430mg
Fat15% DV10g
Protein12% DV6g
Carbs5% DV14g
Fiber16% DV4g
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