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Maisha Dewan
Courgette soup with bruschetta and mackerel fries
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Ingredients
Directions
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Heat the olive oil for the soup and fry the onion and garlic for 1-2 minutes. Add the courgette and cook for 2-3 minutes. Pour in the stock and add the red pepper. Let it boil gently for about 15 minutes.
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In the meantime, brush the slices of baguette on both sides with 2 tablespoons of olive oil for the bruschetta. Heat an oven grill or grill pan and toast the bread on both sides until golden brown.
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For the rillette, mix the mackerel with the rest of the olive oil. Grate 1 teaspoon of the lemon zest and squeeze out the lemon. Mix lemon zest and juice with the sour cream, horseradish, parsley through the mackerel to a fine mixture. Divide this over the baguette.
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Puree the zucchini soup with a hand blender and serve the soup with the bruschetta.
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Nutrition
725Calories
Sodium0% DV4.3g
Fat75% DV49g
Protein62% DV31g
Carbs12% DV37g
Fiber12% DV3g
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