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  • Menu for 4 persons
  • Preparation time 10 minutes
  • Vegetarian


  • Peel the shallots and purple potatoes and cut them into pieces. Braise in oil for approx. 5 minutes. Add the water, the vegetable stock cube and the bay leaf. Cover and simmer over a low heat for 25 minutes.
  • Remove the bay leaf, add the cream, grind in some pepper and puree using a hand-held blender.
  • Pour into the bowls. Allow to cool slightly and garnish each bowl with two Tête de Moine AOP rosettes.


  • 8 Tête de Moine AOP rosettes
  • 80 cl water
  • 400 g purple potatoes (Violette)
  • 2 tbsp sunflower oil
  • Pepper
  • 4 large shallots
  • 1 bay leaf
  • 1 cube of vegetable stock
  • 4 tbsp cream

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