
Ingredients
For 10 portions
500g
QimiQ Classic, chilled
1kg
Potatoes, diced
250g
Mushrooms, finely sliced [émincé PF]
30g
Butter
1.5
Vegetable stock
Marjoram
Salt and pepper
Cumin
Bay leaf
White wine vinegar
10g
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.