Recipes

Add the shells (500 gram) to 1 litre of chicken stock and add a chopped onion, celery, leek and a clove of garlic and leave the mixture to boil for 10 minutes. Remove the shells from the mixture and remove the meat from the shells. Add 300 ml cream to the soup and puree, then add the meat. Serve on a deep plate with chopped chervil and bread.

Serves: 4