Main course sea bream soup with apple and andouille sausage

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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

All 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
  1. Cut the Guéméné andouille sausage into small dice and fry them.
  2. Cut the apple into thin strips and fry them.
  3. Serve the diced sausage and apple strips in separate ramekins to be added to the soup as desired.
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