Filter
Reset
Sort ByRelevance
Melissa Carmela
Mushroom soup with rapeseed pesto
Mushroom soup with a pesto of turnip greens.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the mushrooms into quarters and halve the large mushrooms from the melange.
-
Cut the onions. Slice the garlic and peel and grate the ginger.
-
Heat the oil in a soup pot and fry the onion for 3 minutes. Add the garlic, ginger and thyme and cook for 1 min.
-
Add the mushrooms and mushrooms and fry them for 3 minutes.
-
Meanwhile, put the bouillon tablet and the water in another pan and bring to the boil.
-
Stir the flour well through the mushrooms and cook for 1 min.
-
Pour half of the stock in the pan and stir well until the soup begins to bind. Pour in the rest of the stock.
-
Bring the soup to the boil and simmer for 5 minutes.
-
In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min.
-
Grate the Parmesan cheese.
-
Purée the turnip with the cheese, pine nuts and remaining oil to make a pesto. Season with pepper and salt.
-
Spoon the soup into deep bowls and spoon a spoonful of pesto through the soup. Yummy! .
Blogs that might be interesting
-
15 minLunchkohlrabi, fresh cream cheese, rucola lettuce, multigrain bread, mustard, grilled ham,spicy club sandwich with kohlrabi
-
30 minLunchchicken bouillon, chicken breast, garlic, fresh ginger, Mihoen, wok oil, tofu, minced beef, ketjapmarinademanis, sambal oelek, root, leeks, flour, egg, bean sprouts, celeriac, baked onions,bakso soup
-
30 minLunchroast beef (meat products), olive oil, shallot, chestnut mushrooms, cream cheese natural, capers, arugula, balsamic vinegar, mustard, olive oil,roast beef rolls with mushroom tapenade
-
75 minLunchorange, Cointreau, sugar, water, cream butter unsalted, bitter chocolate, fresh fresh mint, cherry slipper with cherries,the homemade butter for Christmas from rené pluijm
Nutrition
435Calories
Sodium29% DV690mg
Fat60% DV39g
Protein24% DV12g
Carbs4% DV12g
Fiber12% DV3g
Loved it