Ingredients
- 4 brins de persil frais
- 70 g de carotte
- 300 g de lentilles vertes du Puy, sèches
- 950 g d'eau
- 4 pavés de saumon frais
- 4 pincées de sel
- 4 pincées de poivre moulu
- 70 g de beurre
- 50 g de crème liquide 30-40% m.g.
- 150 g de bleu d'Auvergne
- ½ cube de bouillon de volaille
- 50 g d'échalotes
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