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