Olive oil 25g
Italian parsley 60g
- This is a bouillon made with roasted fresh garlic that is cooked quickly in a chicken and carrot bouillon (the carrot will be taken out last).
- It is then strained, mixed with some butter and Italian parsley purée and given a little punch.
- The soup is served in a small service jar with snails, dumpling and croutons cooked in clear butter.