This Vichyssoise soup is a creamy pore and potato soup. It is traditionally served cold but can also be taken hot.
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Ingredients4 portions
Preparation
Melt the butter over low heat. Add the pore, the celery, and cover with the lid. Let them steam for 15 minutes until they are soft.
Incorporate the potatoes, and the chicken broth. Season to taste with salt and freshly ground black pepper.
Wait for everything to boil and simmer for about 15 minutes, until the potatoes are very soft. In batches, pass everything through the blender and add the cream. Stir. Put it in a container to cool and leave in the refrigerator for at least 2 hours.
To serve garnish with a little chopped chives and serve very cold.
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