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Athena
Cream cheese soup with watercress
A tasty recipe. The vegetarian main course contains the following ingredients: vegetable stock tablets, brown cheese bread, shallots, butter or margarine, watercress (AH Organic 75 g), fresh cream cheese, tomatoes and tomato tapenade (pot of 140 g).
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Ingredients
Directions
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Broth preparation of tablets and 8 dl of water.
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Toasting bread.
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Chop and finely chop the shallots.
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Heat butter in a soup pot and fry shallots for about 2 minutes.
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Keep a few twigs of watercress aside for garnishing.
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Add leftover to shallots and fry approx.
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2 minutes.
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Add a little stock to the watercress mixture and purée in a food processor.
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Add the water-puree to the broth and let it boil gently.
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Cut cream cheese into small pieces and add to soup.
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Stir until cream cheese is well mixed with soup.
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Wash tomatoes and cut into slices.
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Cut bread into triangles, spread with tapenade and invest with slices of tomato.
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Soup garnish with sprig of watercress and serve with tomato toast..
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Nutrition
535Calories
Sodium0% DV1.465mg
Fat55% DV36g
Protein30% DV15g
Carbs13% DV39g
Fiber16% DV4g
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