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Kelsey Leman
Fish soup with spicy baguette
A tasty French recipe. The main course contains the following ingredients: fish, tomatoes, creamy fish soup from the house (650 g), celery sprouts (125 g), La Champain baguette, herb butter, fruits de mer (150 g) and fresh dill (à 15 g).
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Ingredients
Directions
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Preheat the grill to the highest setting.
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Wash tomatoes and cut into cubes.
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Heat in pan fish soup according to instructions.
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Add tomato and celery sprouts and heat for approx.
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5 minutes.
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Cut the loaf into large slanted slices and spread with herb butter.
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Cut brown bread with butter side upwards in a roughly 3 minutes until golden brown.
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Distribute seafood over two large soup bowls.
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Create soup in bowls.
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Dill fine above it.
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Offer the baguette separately..
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Nutrition
505Calories
Sodium3% DV80mg
Fat25% DV16g
Protein54% DV27g
Carbs22% DV66g
Fiber8% DV2g
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