Ingredients
- 200 g d'oignons blancs
- 30 g de beurre
- 300 g de fenouil
- 1 c. à soupe de curry en poudre
- 300 g de crème liquide 30-40% m.g.
- 50 g d'eau
- 450 g de blancs de poireau
- 20 noix de saint-jacques
- du sel
- du poivre moulu
- 2 c. à soupe d'huile d'olive
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