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Courgette soup with bruschetta and mackerel fries
 
 
4 ServingsPTM30 min

Courgette soup with bruschetta and mackerel fries


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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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