Pumpkin soup with girolles mushroom and Chantilly with mustard

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 and the gaspacho of red pepper.

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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