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Dian
Broth with strips of carrots and crispy breakfast bacon
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Ingredients
Directions
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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.
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Meanwhile, bake the bacon in a dry frying pan and drain on kitchen paper.
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Add the carrot strips to the stock and let them cook for a maximum of 3 minutes until the carrot is al dente.
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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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