This traditional soup has been refined by Chef Sebastien with the addition of a perfectly balanced and subtle cocktail of fresh herbs. 900ml, serves 3.
Preparation, cooking and serving instructions
From frozen, carefully place the bag into some boiling water from the kettle to thaw the outside so the soup can release from the bag. Gently pour into a saucepan, and heat slowly over low heat for approximately 15 mins or until it is warmed through and gently simmering.
From thawed, gently pour the contents into a saucepan and warm slowly over medium heat until gently bubbling and warmed through.