Shellfish Velouté

A silky-smooth velouté. The recipe combines shellfish with thin strips of carrot, ginger and saffron.

Composition and nutritional information

• Ingredients : Water, mussel juice (29.8%), white wine (sulphites), coconut milk, carrots, shellfish*(4.5%),prawns, conger eel, sunflower oil, cockles (2.2%), onions, cassava starch, yeast extract, salt, aromatic plants, thickener: guar flour, celery, spices, saffron. *Variable composition depending on availability of fish: see corresponding letter(s) on the bottom of the tin. A: clams, B: baby clams, C: arkshells, D: venus
• Allergens : mussel, sulphites, shellfish (clams, baby clams, arkshells, venus), shrimps, conger, shells, celery
• Net weight (g) : 400

Tips, advice for use

• Shake well before opening, reheat gently (without boiling) and serve!
• Depending on your preference, this velouté can be enjoyed as it is or with a touch of crème fraîche.
• Each soup can may be enjoyed as a starter for 2 people or as a main course for 1 person.