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Velouté poireaux et pommes de terre
Leek and potato soup, herb oil
Leeks sweated slowly in butter, blended with potato, finished with cream and green herb oil.
A soup of three ingredients has nowhere to hide. The leeks cook for forty minutes over a low flame until they are soft and sweet, never brown; the potato gives body without flour.
The green oil is parsley, chervil and a little lovage, blended and strained the same morning.