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 minLunchWhole grain bread, peanut butter, banana, smoked chicken fillet (meat products), winter carrot, yogurt, mayonnaise, tomato ketchup, tomato, cheese,super club sandwich -
20 minLunchmayonnaise, grater and juice of orange, chives, fresh dill, little romaine lettuce, lamb's lettuce, Kiwi, Norwegian smoked salmon,salmon salad with kiwi -
25 minLunchfrozen puff pastry, onion, garlic, olive oil, oil, tuna, fresh Italian herbs, dried Italian herbs, egg, cooking cream, coffee cream, Parmesan cheese, cream cheese, dried tomato on oil, black olive,Italian tuna pie -
30 minLunchquail eggs, smoked salmon fillet, creme fraiche, salt and (freshly ground) pepper, Red wine vinegar, Dijon mustard, ginger syrup, olive oil, sunflower oil, Chinese noodles, oak leaf lettuce melange with rocket, fresh chives, fresh chervil, daikonkers,Easter salad with a litter of fried noodles and salmon mousse
Nutrition
250Calories
Sodium0% DV0g
Fat17% DV11g
Protein16% DV8g
Carbs9% DV26g
Fiber0% DV0g
Loved it