Filter
Reset
Sort ByRelevance
Tsuzuku
Broccoli soup with paté turrets
Broccoli soup with bread turrets of pate and lettuce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the broccoli. Divide them into florets and cut these stumps into pieces. Then peel and cut the out. Heat the oil in a soup pot and gently fry the onion and garlic for 2 minutes.
-
Add the broccoli, 600 ml water and the stock cubes. Bring to the boil and let the soup boil for 8 minutes.
-
Spread half of the slices of bread thick with pâté, top them with salad and cover them with the rest of the bread. Cut the bread in four, stack them and stick them with a skewer.
-
Puree the soup, add the cream and heat well. Season with salt and pepper and spread the soup over the plates or bowls. Serve with the paté tents.
Blogs that might be interesting
-
20 minMain dishwholemeal spaghetti, lean ground beef, dried thyme, Red onion, boiling water, cocktail tomatoes, fresh basil, extra virgin olive oil, ready-to-eat avocado, fresh goat cheese natural 45,whole wheat pasta with avocado sauce and minced meat
-
25 minMain dishbaby potatoes, traditional olive oil, chilled broken green bean, small onion, mushrooms, stuffed fillets with cheese, mix for mushroom sauce, semi-skimmed milk,Dutch stir-fry with green beans
-
50 minMain dishpotato, leg ham (natural), clove, butter, liquid baking product, Brussel sprout, nutmeg, cranberry compote, redcurrant jelly, cinnamon powder, paprika, Red wine vinegar, lemon juice,Christmas ham with cranberry glaze
-
50 minMain dishorange, fresh rosemary, garlic, black pepper, Roast beef, olive oil,role of roast beef with rosemary
Nutrition
530Calories
Sodium0% DV1.860mg
Fat49% DV32g
Protein38% DV19g
Carbs13% DV38g
Fiber40% DV10g
Loved it