Main course sea bream soup with apple and andouille sausage
A delicious way to serve our soups!
People
recipe_people 2
Preparation Time
recipe_clock 15 min
Cooking Time
recipe_cooking 5 min
What you need for this recipe
Ingredients
- 2 tins 1/2 (800 g) la belle-iloise main course sea bream soup with Jerusalem artichokes, buckwheat and slivers of chestnut
- 1/4 apple suitable for a tart
- 1 knob of butter
Let's get started
Steps
- Cut the Guéméné andouille sausage into small dice and fry them.
- Cut the apple into thin strips and fry them.
- Serve the diced sausage and apple strips in separate ramekins to be added to the soup as desired.
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