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 minLunchmedium sized egg, Whole grain bread, traditional olive oil, garlic, Johma Twents herb garden salad, arugula, cocktail shrimp,grilled bread with creamy herb salad and shrimp (advertorial) -
20 minLunchmultigrain triangle rolls, sour apple, olive oil, Red onion, pastrami, ground cumin, boiled wine sauerkraut,sauerkraut on pastrami sandwich -
55 minLunchegg, peanut oil, sunflower oil, Brown sugar, orange grater, orange juice, cinnamon powder, butter, brown bread mix, walnuts, dried apricots, egg yolk, milk,walnut apricot bread -
15 minLunchMussels, onion, Cherry tomatoes, olive oil, mascarpone, basil,mussels on his italian
Nutrition
250Calories
Sodium0% DV0g
Fat17% DV11g
Protein16% DV8g
Carbs9% DV26g
Fiber0% DV0g
Loved it