Sea Bream Soup with Jerusalem Artichokes, Buckwheat and Slivers of Chestnut

A creamy, generous and original recipe that makes for a substantial main course.

The hearty flavours of Jerusalem artichokes, parsnips and chestnuts accompany delicate sea bream. Rich and velvety, the soup is packed with fish and vegetables of fine Autumn flavours.

Composition and nutritional information

• Ingredients : Water, fish including sea bream (6%), Jerusalem artichokes (7%), carrots (5%), cream (milk), onions, shiitake mushrooms, parsnips (2%), chestnuts (1%), toasted buckwheat seeds (1%), sunflower oil, herbs (0,7%), salt, potato starch, horn-of-plenty mushrooms, yeast extract, spices.
• Allergens : fishs, sea bream, milk
• Net weight (g) : 380

Tips, advice for use

• Shake well before opening, reheat gently (without boiling) and serve! This soup can be eaten as a starter for 2 people or as a main course for 1 person.