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Copocola Vichy


  • 2 leeks

  • 1 brown onion

  • 1 tsp crushed garlic

  • 2kg peeled potatoes

  • 1.5ltr water

  • 50ml thickened cream

  • 100g copocola ham

  • 50g butter

  • Pepper and salt

  • 2 tsp Vegeta stock


  • 1.

    Roughly chop leeks and onion.

  • 2.

    In a pan melt butter and lightly fry leeks and onion until softened.

  • 3.

    Add potatoes (they can be whole), sprinkle stock powder and add water.

  • 4.

    Simmer for about 45 minutes.

  • 5.

    Blend with a Bamix until smooth.

  • 6.

    Fry copocola in hot dry non-stick pan.

  • 7.

    Serve with a drop of cream and top with crispy copocola.


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