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
-
145 minAppetizerbroth, chestnut mushrooms, leeks, winter carrot, Japanese soy sauce, Eggs, fresh chives,poached egg in mushroom broth -
20 minLunchwhite asparagus, juice of orange, walnut oil, fine mustard, lamb's lettuce, arugula, fresh basil, smoked salmon,asparagus salad with salmon -
30 minLunchavocado, lemon, cottage cheese, mascarpone, grated horseradish, mustard, white casino bread, smoked salmon, roasted red pepper, egg, Dutch shrimp, shrimp, dill, chives,salmon terrine with avocado and shrimps -
65 minAppetizerpotato, garden peas, sunflower oil, onion, cumin (djinten), garlic, fresh ginger, Red pepper, fresh coriander, garam masala, flour, puff pastry, egg,samosas with potato and garden peas
Nutrition
225Calories
Sodium0% DV1.535mg
Fat23% DV15g
Protein36% DV18g
Carbs1% DV3g
Fiber8% DV2g
Loved it