Filter
Reset
Sort ByRelevance
EUC
Brabant leek soup
A delicious Dutch recipe for Brabant leek soup.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pan and fry the leek and potato for 3 minutes.
-
Add the rice, pour in the stock and simmer for 20 minutes.
-
Meanwhile, bake the bacon strips until crispy and add them to the soup. Add pepper to taste and serve the rye bread with the soup.
Blogs that might be interesting
-
20 minLunchciabatta bread, tomato pesto, tomato Tapenade, arugula, fine leaf lettuce, raw ham, vine tomato, egg, basil,ciabatta healthy -
10 minLunchparma ham, celeriac stew, Parmesan cheese, egg, baking powder,muffins of celeriac stew with parma ham -
20 minLunchbaby, olive oil, dried oregano, lemon juice, Red onion, green olive, black olive, salami, arugula,lukewarm potato salad with salami and olives -
10 minLunchgiant beans, White beans, olive oil, lemon, cumin powder (djinten), raw vegetables, cracker,white bean dip with raw vegetables and crackers
Nutrition
250Calories
Sodium0% DV0g
Fat17% DV11g
Protein16% DV8g
Carbs9% DV26g
Fiber0% DV0g
Loved it