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Chestnut Soup with Celery, 300g

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    A classic recipe by Michelin Star Chef Julien, made with wholesome chestnut and diced celery. It is a must enjoyable soup during festive period too! Otherwise is a day to day comfort soup for everyone.

    Chestnut and chestnut puree, cream, flour, butter, thyme, garlic, olive oil, celery

    Note: Made in a kitchen that also handles milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame and lupin.  


    1. Open the pouch and transfer the soup in a microwavable bowl
    2. Add few drop of water and cover with plastic film
    3. Microwave for 3 minutes at 800W then stir, repeat if necessary

    Water-bath, sous-vide cooking machine or steamer

    1. Set the temperature at 80°C (just below simmering point)
    2. Plunge the pouch in water or in steamer for 15 minutes
    3. Remove pouch from the water
    4. Open the pouch and serve

    Over the stove 

    1. Empty pouch into pan (defrost is required)
    2. Bring to boil