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Nicola
Cold riser soup with pancetta
Cold Dutch Plum butter soup with pancetta, celery, spring onions, martini and whipped cream
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Ingredients
Directions
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Cut the spring onion into rings. Keep the dark green part separate for garnishing. Cut the celery into bows.
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Peel the potatoes and cut into equal pieces.
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Melt the butter in a soup pot with a thick bottom. Fry the spring onions, celery and potato for 2 minutes on medium heat without letting them brown.
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Add the martini bianco, the water and the chicken stock capsules and cook on low heat for 20 minutes.
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Remove the pan from the heat, add the whipped cream and puree the soup with the hand blender. Allow to cool for at least 1 hour in the refrigerator.
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Heat a frying pan without oil or butter and fry the pancetta over medium heat in 3 min. Until crispy. Turn halfway. Drain on kitchen paper.
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Cut the retained spring onion into rings. Divide the soup over bowls, garnish with spring onions and crumble the pancetta on top. Yummy! .
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Nutrition
370Calories
Sodium0% DV1.930mg
Fat35% DV23g
Protein14% DV7g
Carbs8% DV24g
Fiber12% DV3g
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