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Coelura
Garden herb soup
Soup made from beef broth, celery, parsley, celery, soup balls, sugarsnaps, garden peas and dried tarragon, served with multigrain baguette.
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Ingredients
Directions
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Bring a pot of water and bouillon tablets to the boil. In the meantime cut the celery into bows. Slice the parsley and celery.
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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.
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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.
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Meanwhile, mix the oil with the chopped parsley and season with salt and pepper.
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Cut the baguette into slices. Serve the herb oil and the bread with the soup.
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Nutrition
370Calories
Sodium0% DV1.565mg
Fat29% DV19g
Protein36% DV18g
Carbs10% DV29g
Fiber20% DV5g
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