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Broth with strips of carrots and crispy breakfast bacon
 
 
4 ServingsPTM15 min

Broth with strips of carrots and crispy breakfast bacon


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Directions

  1. 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.
  2. Meanwhile, bake the bacon in a dry frying pan and drain on kitchen paper.
  3. Add the carrot strips to the stock and let them cook for a maximum of 3 minutes until the carrot is al dente.
  4. Put the soup in plates and spread the crumbled bacon and celery over it.

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Nutrition

150Calories
Sodium0% DV0g
Fat15% DV10g
Protein20% DV10g
Carbs1% DV4g
Fiber0% DV0g

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