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Cheese soup in bread roll
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Ingredients
Directions
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Heat the oil in a soup pan and fry the onion, thyme and bay leaves 2-3 minutes.
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Add the celery, winter carrot and potato and cook for 4-5 minutes. Extinguish with the beer. Pour in the stock and simmer for about 15 minutes.
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Cut the caps of the Italian bread rolls hollow out the rolls with a spoon. Crumble the bread crumbs and roast in a dry, hot frying pan. Put the parsley through.
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Remove the sprigs of thyme and bay leaves from the soup. Add the cheese and puree with a hand blender into a bonded soup.
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Fill the bread balls with the cheese soup and sprinkle with the crispy baked bread crumbs.
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Nutrition
555Calories
Sodium0% DV0g
Fat37% DV24g
Protein42% DV21g
Carbs19% DV58g
Fiber0% DV0g
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