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Gemmot
Creamy lettuce soup with mint
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Ingredients
Directions
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Cut 1 head of iceberg lettuce coarsely and cook with 200 grams of peas in the vegetable stock.
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Add the fresh mint and puree until smooth.
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Divide the soup over bowls and pour a couple of tablespoons of whipped cream into each bowl.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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