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
-
45 minLuncheggplant, baguette, olive oil, arugula, feta, pomegranate seed, pine nuts, flat leaf parsley, basil, fresh mint, garlic, Red pepper, anchovy fillet, mustard, White wine vinegar, lemon juice, olive oil,puffed aubergines with salsa verde, pomegranate and feta -
90 minLunchRed onion, white onion, yellow onion, sunflower oil, honey, cinnamon powder, Apple juice, white raisin,onion spread -
20 minLunchhalf-to-half-chopped, ketjapmarinade, peanut butter with pieces of nut, sambal oelek, sweet chilli sauce,Indian meatballs with sweet sauce -
15 minLunchsardine fillet, green olive, parsley, mayonnaise, lemon juice, ciabatta bread, meat tomato,sandwich with sardines, olives and parsley
Nutrition
370Calories
Sodium0% DV1.565mg
Fat29% DV19g
Protein36% DV18g
Carbs10% DV29g
Fiber20% DV5g
Loved it