© We dine at Nanou
Le Réfectoire , a famous burger food truck and catering specialist for fashionable events, gives us the recipe for its delicious little winter soup that delights upper Parisians .
Preparation:
Cut, then brown the vegetables and the coarsely crushed wing clove in a large saucepan
Cover with water and cook for 30 to 40 minutes
Mix everything, add the cream , the milk then mix again.
Make nice shavings with the foie gras terrine just out of the fridge
Arrange the veloutés in pretty soup plates, salt and pepper , add a drizzle of olive oil as a decoration then sprinkle with the Parmesan shavings !
Enjoy your meal !
Also discover the golden latte of Wild and The Moon
