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Basil soup with curry cream and salmon
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Ingredients
Directions
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Heat the olive oil in a soup pan and fry the spring onions and potato cubes for 2 minutes.
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Pour in the stock and simmer for 10 minutes.
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Add the basil and pesto and puree everything into a lightly tied soup.
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Preheat the oven grill. Beat the crème fraiche with the curry paste until it is lumpy. Pour the soup into 4 ovenproof cups or soup bowls. Spoon the curry cream on the soup and put it under the grill for 1-2 minutes so that the cream turns light.
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Divide the salmon strips just before serving.
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Nutrition
185Calories
Sodium0% DV0g
Fat22% DV14g
Protein16% DV8g
Carbs2% DV7g
Fiber0% DV0g
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