Filter
Reset
Sort ByRelevance
Jack
Creamy green cabbage soup with cumin croutons
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Crumble the bread for the croutons between the fingers and mix it with the cheese, cumin, oil, a little salt and freshly ground pepper.
-
Spread the bread over the baking sheet and fry the croutons in the oven for about 10 minutes until golden brown. Allow to cool.
-
In the meantime, heat the oil in a high pan and fry the onion gently in about 5 minutes.
-
Add the coals and broth and bring to the boil. Let the coals be cooked in about 5 minutes and then add the cream. Cook for about 2 minutes.
-
Purée the soup with a hand blender and if necessary, season with salt and freshly ground pepper.
-
Serve or soup the soup with the croutons.
Blogs that might be interesting
-
10 minLunchLa Hirondelle cheese, fresh chives, unroasted walnuts, Greek yoghurt, walnut oil, floor bread, lamb's lettuce,farmer's sandwich with cheese salad -
16 minLunchmultigrain baguette, Castellino funghi porcini secchi, mushrooms for pasta, traditional olive oil, garlic, boiling water, mushroom broth tablet, celery, Pecorino Romano,bright Italian mushroom soup -
45 minLunchboiled beets, White wine vinegar, medium dry sherry, walnut oil, dried thyme, Red onion, pecans, freshly ground lemon pepper, Romaine lettuce, avocado,salad of marinated beet and avocado -
25 minLunchbeef bratwurst, small red onion, garlic, baby beet balsamic, peanut oil, ginger jam, sour cream, horseradish in pot, white dots,hot dogs with onions-beet compote and sour cream
Nutrition
230Calories
Sodium0% DV0g
Fat25% DV16g
Protein14% DV7g
Carbs4% DV13g
Fiber0% DV0g
Loved it