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Leek soup with herb cream
Soup of leeks, potato slices and vegetable stock, with cream of cream cheese, curry and basil
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Ingredients
Directions
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Bake the rolls according to the instructions on the package.
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Heat the oil in a (soup) pan. Fry the leeks and potato slices for 3 minutes. Add the water and bouillon tablets and bring to the boil.
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Boil the soup for 10 minutes and puree with the hand blender.
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In the meantime, finely chop the basil leaves and stir the cream cheese. Pour the basil, curry powder and pepper through the cream cheese.
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Cut the buns open. Season the soup with pepper and salt and scoop in the bowls. Put a spoonful of the basil curry cream in each bowl.
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Spread the sandwiches with the rest of the cream and serve with the soup.
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Nutrition
385Calories
Sodium0% DV1.375mg
Fat25% DV16g
Protein24% DV12g
Carbs15% DV44g
Fiber32% DV8g
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