Velouté terre/mer
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4 pers
- 7-10 Tbsp Preparation : 20 mn - Cooking : 25 mn
- 2 avocats
- 2 tsp. salmon roe
- 1 oignon - 1 blanc de poireau
- 150 g de pomme de terre
- 50 cl de lait
- 10 cl single cream
- 1 chicken stock cube
- 7-10 Tbsp ½ citron
- 7-10 Tbsp huile d'olive
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Peel and chop the onion. Wash and finely chop the leek. Peel, wash and finely dice the potato.
- 2
2 In an oiled saucepan, sauté the onion and leek for 5 minutes over low heat. Add the potatoes and pour in the milk. Dilute in the stock cube. Cover halfway and simmer for 20 minutes. Mix
- 3
3 Open and remove the pits from the avocados, remove the flesh. Mix it with the cream and the juice of half a lemon. Season with salt and pepper. Incorporate this preparation into the soup, mix again and reheat, without boiling.
- 4
4 Divide the velouté among pretty plates or verrines and place salmon roe on top. Serve immediately.
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