Filter
Reset
Sort ByRelevance
Dian
Broth with strips of carrots and crispy breakfast bacon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Finish the stock with 3 pots of water and set with the bouillon tablet, thyme and bay leaf. Let the stock with the lid on the pan gently pull against the boil.
-
Meanwhile, bake the bacon in a dry frying pan and drain on kitchen paper.
-
Add the carrot strips to the stock and let them cook for a maximum of 3 minutes until the carrot is al dente.
-
Put the soup in plates and spread the crumbled bacon and celery over it.
Blogs that might be interesting
-
45 minLunchgreen lentils, onion, olive oil, garlic, Indian curry paste, vegetable stock, chicken bouillon, chicken breast, fresh coriander,lentil soup with chicken and coriander -
20 minAppetizerwater, lemon juice, sugar, vinegar, cucumber, capers, dill, mayonnaise, cocktail shrimp, Dutch shrimp, smoked salmon,salmon bonbon with dill mayonnaise -
100 minAppetizerRed wine vinegar, cooked beetroot, shallot, Red pepper, romatomat, lime, ice cubes, oysters, lemon,oysters with marinated beetroot and red pepper tomato salsa -
10 minLunchparsnip, baking flour, olive oil, thyme, chickpea, paprika, coriander powder (ketoembar), cumin powder (djinten), dried oregano, vegetable stock,parsnip-cauliflower soup with spicy chickpeas
Nutrition
150Calories
Sodium0% DV0g
Fat15% DV10g
Protein20% DV10g
Carbs1% DV4g
Fiber0% DV0g
Loved it