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Salud, Belleza y más

General

Ostras con vichyssoise suave


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LastScan

Fuente de imagen: Revista lecturas “cocina”.

Ingredientes (4 personas):

-12 ostras.

-3 puerros.

-2 patatas.

-25 gramos de mantequilla.

-2 dl de caldo de verdura.

-Pimienta blanca.

Preparación:

Pelar las patatas y cortarlas en trocitos. Eliminar la parte verde de los puerros, retirarles las barbas y la primera capa y cortarlos en rodajas. Introducirlos en un colador y lavarlos bajo el chorro del grifo.

Derretir la mantequilla en una cazuela y pochar el puerro durante 15 minutos en una cazuela. Añadir las patatas, subir el fuego, cubrirlas con el caldo, sazonar con sal y una pizca de pimienta blanca y cocer durante 15 minutos más.

Abrir las ostras con la ayuda de un utensilio especial, recoger el agua que sueltan en un cuenco y colarlo. Eliminar las dos cáscaras y reservar las ostras tapadas con film transparente en el frigorífico.

Una vez finalizada la cocción de las verduras, triturarlas añadiendo el agua de las ostras. Dejar entibiar o enfriar unas horas en el frigorífico. Servir un fondo de crema en cada plato y repartir encima las ostras bien frías. Decorar la superficie, si se desea, con unas hojas de perifollo o de perejil, con tallos de cebollino o con cucharaditas de hueva de pescado.

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