Filter
Reset
Sort ByRelevance
RAINY918
Chicken bouillon
Classic broth with chicken, leek and paprika
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Grate the cheese.
-
Divide the cheese into 8 rounds (per 4 persons) over a baking sheet covered with parchment paper. Bake for about 8 minutes in the oven until the cheese is melted and lightly golden brown. Allow to cool.
-
Pour the stock through a sieve into a large pan and add the water. Apply to the boil.
-
In the meantime, finely chop the chicken from the pot stock and put in a bowl. Slice the parsley and add.
-
Remove the skin from the sausages, add the sausage meat and mix. Cut the leek into rings.
-
Form with 2 teaspoons oval balls of the meat and put in the stock.
-
Add the leeks and keep the stock for 5 minutes against the boil. Cut the parsley coarsely.
-
Halve the peppers in the length and cut them out with the apple core. Distribute over the bowls.
-
Divide the soup and parsley over it and add the cheese patties separately.
Blogs that might be interesting
-
20 minAppetizerbroth, wine sauerkraut, raisins, minicrills, fresh smoked sausage, bread-crumbs, chives,salad of sauerkraut with a crunch of smoked sausage
-
20 minLunchcelery, Apple, seedless white grape, old cheese, blue cheese, hazelnut, sour cream, creme fraiche, mayonnaise, mustard, lemon juice, lime juice,waldorf salad with grapes and cheese
-
40 minAppetizersalted peanuts, small red onion, fresh coriander, Thai sweet chili sauce, tap water, lime, Mihoen, winter carrot, Japanese soy sauce, fresh sugarsnaps, rice skin, fresh fresh mint,vegetarian rice leaf lilies
-
15 minAppetizerwatermelon, fennel bulb, lemon juice, olive oil, fresh dill, shaved almonds, young leaf lettuce, hand of arugula, smoked trout fillet,watermelon salad with smoked trout
Nutrition
225Calories
Sodium0% DV1.535mg
Fat23% DV15g
Protein36% DV18g
Carbs1% DV3g
Fiber8% DV2g
Loved it