Velouté de cêpes

Ceps 15% (Boletus Edulis), potatoes, onions, butter (milk), Provence herbs, 

Guérande slurry, pepper, corn starch.

Open the jar and pour the contents into a saucepan. Heat the soup very slowly 

over low heat. Stir constantly to prevent sticking. Serve hot and in small quantities. 

As an aperitif or as an appetizer, pour the velouté into a verrine or small container. 

Serve it with small croutons. Product selected by Manoir Alexandre