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AnneMo
Christmas soup under a roof of puff pastry
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Ingredients
Directions
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Cut the steak into very thin slices and cut the slices in half into thin strips. Spoon the steak strips with paprika, salt and pepper. Fry them in a soup pan with olive oil while stirring in 1-2 minutes brown. Put the strips of meat on a plate.
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Chop the onion, finely chop the garlic and the tomatoes and pointed peppers into cubes. Fry the onion, garlic and paprika in the shortening for 2-3 minutes until soft. Spoon the tomatoes through and cook for another 2-3 minutes. Pour in the stock and bring everything to the boil while stirring.
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Let the soup simmer for 10 minutes and puree everything with the hand blender into a smoothly tied soup. Add salt and pepper if necessary. Stir in the steak strips and finely chopped parsley and let the soup cool down.
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Preheat the oven to 200 ° C. Let the slices of puff pastry thaw. Beat the egg in a bowl with some salt. Cut out as many stars as possible from 1 slice of puff pastry.
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Put the cold soup in the soup bowls and place a slice of puff pastry on each bowl of soup. Brush the edge of the dough on the bottom with some egg and stick the edge on the bowl. Put a hole in the middle of the dough with the apple drill. Decorate the dough around it with asterisks. Brush the dough carefully with egg.
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Slide the bowls onto the baking tray in the oven and fry the puff pastry until golden brown and done in 15-20 minutes.
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Nutrition
400Calories
Fat37% DV24g
Protein30% DV15g
Carbs10% DV29g
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