Cream of shellfish soup with prawn skewers
A silky-smooth velouté.
A recipe in which the shellfish are combined with thin strips of carrot and flavoured with ginger and saffron.
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
|Energy||265 kJ / 64 kcal|