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Creamy Onion, Leek, and Shallot Bisque

Creamy Onion, Leek, and Shallot Bisque


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Creamy Onion, Leek, and Shallot Bisque

This is a soup for onion lovers. What makes it so delicious are the fried leeks—and the Gruyère crostini, a contemporary interpretation of the typical (and often too heavy) cheese topping on many onion soups. They’re yummy! — Soups for Two by Joanna Pruess

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Notes

The crunchy leek topping is a perfect use for the darker green parts of leeks—but not the very ends. For slicing leeks very thin, I love my OXO hand-held mandolin slicer, set on the narrowest setting, about 1/16 inch. You can also slice the leek by hand. The oil, once strained, may be reused for frying.

Ingredients

For the crunchy leek topping

  • Canola or other vegetable oil, for frying
  • ½ Cup well-rinsed and very thinly sliced darker green parts of leeks, reserved from the soup

For the soup

  • 2½ Tablespoons unsalted butter
  • 4 medium onions, thinly sliced (3 cups)
  • 3 medium leeks, well washed, cut in half lengthwise and thinly sliced (1½ cups), sliced darker parts of the leeks reserved
  • 1 Cup thinly sliced shallots
  • ⅓ Cup medium sherry, such as Amontillado
  • 1 Teaspoon chopped fresh tarragon leaves
  • 2 Cups chicken or vegetable stock
  • ¼ Cup heavy or light cream
  • Coarse sea salt and white pepper
  • 4–6 thin slices French baguette, lightly toasted
  • 1 clove garlic, cut in half
  • 2 Tablespoons olive oil
  • ½ Cup finely shredded Gruyère or Swiss cheese

Servings2

Calories Per Serving1754

Folate equivalent (total)207µg52%

Riboflavin (B2)0.6mg35.9%


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


Recipe Summary

  • 4 (6-ounce) skinless salmon fillets
  • 1 ½ teaspoons s fine sea salt, plus more to taste
  • ¾ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons unsalted butter (3 ounces), divided
  • 1 lemon, thinly sliced crosswise
  • ½ cup thinly sliced leeks or shallot
  • 6 thyme sprigs, plus additional thyme leaves for garnish
  • ½ cup (4 ounces) dry white wine
  • 1 cup halved cherry tomatoes
  • Salad and cooked rice, for serving

Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.

Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.

Carefully remove skillet from oven. Remove cartouche transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.

Discard parchment cartouche divide salad and rice among 4 plates top rice with fillets. Spoon sauce over fillets garnish with thyme leaves. Serve immediately.

Wine Lemon-citrusy, unoaked Chardonnay: 2018 Sterling Vineyards Carneros Unoaked.


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