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Courgette soup with almonds
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Ingredients
Directions
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Brush the zucchini slices on both sides with a mixture of Provençal herbs and some oil. Sprinkle with salt and freshly ground pepper.
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Roast the slices around and light brown in the hot grill pan.
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Roast the almonds in a dry frying pan until golden brown. Heat the rest of the oil in a soup pan and fry the shallot lightly brown.
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Add the zucchini, stock and cooking cream and bring to the boil. Turn off the heat source.
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Add the watercress and puree the soup completely smooth. Season with freshly ground pepper and sprinkle with the almonds.
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Nutrition
215Calories
Sodium0% DV0g
Fat26% DV17g
Protein10% DV5g
Carbs3% DV10g
Fiber0% DV0g
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