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
-
33 minMain dishtap water, chicken breast, mini tortilla, baked tortillas seasoning spread leand coriander, Caesar Dressing, baby cream lettuce, Parmigiano Reggiano, smoked sweet pepper,caesar tostada
-
35 minMain dishchicken drumsticks, chicken thigh, onion, garlic, chicken bouillon, white almonds, Greek yoghurt, cumin powder (djinten), cardamom powder, turmeric, coriander powder (ketoembar), peanut oil, sunflower oil, cashew nut, couscous, chicken bouillon, olive oil, lemongrass, parsley, white raisin,chicken curry with cashew couscous
-
60 minMain dishcelery, parsley, bacon, bread-crumbs, egg, mustard, tomato paste, half to half chopped, small red pepper, salt,new york meat loaf
-
30 minMain dishfloury potatoes, garlic, Eggs, flour, White bread, haricots verts, pine nuts, extra virgin olive oil, fresh basil, Parmesan cheese,garlic gnocchi with haricots verts
Nutrition
530Calories
Sodium0% DV1.860mg
Fat49% DV32g
Protein38% DV19g
Carbs13% DV38g
Fiber40% DV10g
Loved it