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Coarsely chop the white part of the leek, celery stalk, shallots and fry in a pan on a mixture of olive and butter.
Optionally chop the potatoes, add to the pan. Then cut the white parts of the green onion, also add, pour the chicken stock and simmer all together for 10-12 minutes.
Add 23% cream, salt, mix and grind in a blender, then pour it back into the pan, bring to a boil and remove from heating.
When serving, sprinkle with olive oil and sprinkle with chopped feathers of green onions. Bon Appetit!
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