Filter
Reset
Sort ByRelevance
Coelura
Garden herb soup
Soup made from beef broth, celery, parsley, celery, soup balls, sugarsnaps, garden peas and dried tarragon, served with multigrain baguette.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a pot of water and bouillon tablets to the boil. In the meantime cut the celery into bows. Slice the parsley and celery.
-
Add the celery and soup balls to the stock and cook for 6 minutes. Add the sugar snaps and cook for another 4 minutes. Season to taste with salt and pepper.
-
Add the garden peas and tarragon, bring to the boil again and cook for another 1 min. Add the celery and turn off the heat.
-
Meanwhile, mix the oil with the chopped parsley and season with salt and pepper.
-
Cut the baguette into slices. Serve the herb oil and the bread with the soup.
Blogs that might be interesting
-
20 minLunchsalted herring, freshly sour apple, freshly sour apple, mint leaf, fresh mint, dill, lemon, Apple juice, olive oil, mustard, dill, fresh mint,herring salad with apple, mint and mustard dressing -
20 minLunchduck breast fillet, arugula, balsamic glaze, Tasty vine tomato, ready-to-eat avocado, Italian bread roll,Italian ball with avocado and duck breast fillet -
50 minLunchmedium sized egg, creme fraiche, soft goat's cheese 55, frozen garden peas, frozen filo pastry, unsalted butter, lemon, fresh dill, zucchini, extra virgin olive oil, wafer-thin grilled ham,zucchini pie with goat's cheese and ham -
30 minLunchcod fillet, salt to taste, fennel bulb with foliage, flour, olive oil, cooked canned broad beans, shallot, fish fond, Hoegaarden white beer, butter, mixed salad, pepper from the mill and salt to taste,salad of cod, fennel and white beer of francs of biemen
Nutrition
370Calories
Sodium0% DV1.565mg
Fat29% DV19g
Protein36% DV18g
Carbs10% DV29g
Fiber20% DV5g
Loved it