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Brabant leek soup
A delicious Dutch recipe for Brabant leek soup.
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Ingredients
Directions
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Heat the oil in a soup pan and fry the leek and potato for 3 minutes.
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Add the rice, pour in the stock and simmer for 20 minutes.
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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.
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Nutrition
250Calories
Sodium0% DV0g
Fat17% DV11g
Protein16% DV8g
Carbs9% DV26g
Fiber0% DV0g
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