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Andrew Mccall
Leek soup with garlic toast
A tasty recipe. The main course contains the following ingredients: poultry, leek (in rings), olive oil, garlic (pressed), potatoes ((3 kg bag), diced), chicken broth (350 ml), ciabatta (pre-baked (bread, 250 g)) and cream cheese chives 24 (125 g).
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Ingredients
Directions
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Keep approx. 100 g of leeks separately. Heat 2 tbsp oil in a frying pan or soup pot and fry the rest of the leeks for about 5 minutes on low heat. Add 1 clove of garlic, the potato, the stock and 750 ml of water and bring to the boil while stirring. Cover and cook for 15 minutes on low heat.
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Preheat the oven to 200 ° C. Cut the ciabatta into 4 pieces and cut them open. In a bowl, mix the rest of the oil with the rest of the garlic. Sprinkle the inside of the bread with it and sprinkle salt to taste. Fry the buns in 8-10 min. Golden brown and crispy.
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Purée the soup from the fire with the hand blender. Stir in the cream cheese and bring to the boil. Add the reserved leek and warm for 2 minutes. Season with salt and pepper. Serve with the garlic toast.
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Nutrition
455Calories
Sodium18% DV440mg
Fat35% DV23g
Protein24% DV12g
Carbs17% DV50g
Fiber40% DV10g
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