Ingredients
For 4 portions
250g
QimiQ Classic, chilled
500g
Potatoes, diced
125g
Mushrooms, finely sliced [émincé PF]
1tbsp
Butter
750ml
Vegetable stock
Marjoram
Salt and pepper
Cumin
Bay leaf
White wine vinegar
1tbsp
Flat-leaf parsley, finely chopped
Preparation
- Fry the potatoes and mushrooms in the butter.
- Douse with the vegetable stock, season to taste and continue to cook until tender.
- Season the soup with the seasoning and vinegar.
- Finish with the cold QimiQ Classic and serve sprinkled with the chopped parsley.