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1 1/2 tasse de têtes de violon, nettoyées et hachées finement
2 cuillères à soupe de beurre
2 cubes de bouillon de poulet ou 2 cuillères à café de granules de bouillon de poulet
1 petit oignon émincé
1 gousse d'ail, émincée
2 tasses de lait
2 tasses de crème épaisse
sel et poivre noir fraîchement moulu, au goût
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