Quickly, a wonderful Fall soup to put together in a jiffy
Preparation: 10 mn
For the Chantilly:
1/ Whip the 10 cl of cold fleurette into peaks.
2/ Delicately incorporate a soup spoon of Dijon mustard.
For the presentation:
1/ Place two pretty long dabs of Chantilly on the hot soup.
2/ Sprinkle with chopped chives.
3/Pepper and serve immediately.
Recipe free of rights : ®vivelasoupe.com
Also discover the velvety soup of over-ripe vegetables
Ingredients :
• 2 30 cl packs of Pumpkin Delight soup with Girolles mushrooms (LIEBIG type)
• 10 cl of liquid fleurette cream
• 1 tablespoon of Dijon mustard
• A few twigs of chives
• Pepper
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