Cook4me+ Quenelles in Bisque

• 8 quenelles (40 to 50 g)
• 100 g of onions, finely chopped
• 10 cl of white wine
• 10 cl of single cream
• 100 g of lobster bisque canned
• 600 g of carrots, thinly sliced
• 3 cl of water
• 2 tbsp of sunflower oil
• Salt, pepper

Prepare the ingredients.

Pour the oil into the pan.

Add the onions and simmer for a few minutes.

In a separate bowl: Mix the cream, the wine, bisque and water. Season. Add the sauce then the quenelles and carrots.

Cooking time: 5 minutes

Pour onto a large plate. Serve.