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Alexandra
Mexican white onion soup
A nice mexican recipe. The starter contains the following ingredients: poultry, white onions, red peppers, tomatoes, butter or margarine, ground coriander (ketoembar), ground cumin (djinten), thyme, chicken stocklets, Cool American cornchips (bag 200 g), grated cheddar (à 100 g) and fresh coriander (à 15 g).
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Ingredients
Directions
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Peel onions and cut into rings.
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Wash chillies, halve in length, remove seeds and cut into thin strips.
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Wash tomatoes, cut in four, remove seeds and cut flesh into cubes.
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Heat butter in a soup pot and gently fry onion rings, ground coriander, cumin and thyme for about 5 minutes until onion turns light brown.
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Broth cubes roast in 1 liter of hot water.
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Drage onion rings with stock and bring to the boil.
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Add pepper strips and tomato cubes to stock and let the soup simmer for approx.
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10 minutes.
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Preheat the grill to the highest setting.
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Spread the soup over 4 deep plates and sprinkle with 1/3 of tortilla chips and cheddar.
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Place plates of soup briefly under grill until cheese is melted.
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Garnish with fresh coriander.
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Please serve the rest of tortilla chips separately..
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Nutrition
280Calories
Sodium0% DV1.645mg
Fat26% DV17g
Protein14% DV7g
Carbs8% DV25g
Fiber20% DV5g
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