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Helena C
Mustard soup with leek and ham
Soup of mustard, mushrooms and leeks, with crispy ham
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Ingredients
Directions
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Halve the mushrooms. Heat the oil in a soup pot and fry the mushrooms with the onion and leek for 1 min. On high heat.
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Add the water, the bouillon tablets, mustard and potatoes and bring to the boil. Cook for 10 minutes on medium heat.
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Meanwhile, cut the ham into strips. Heat a frying pan without oil or butter and fry the ham over a high heat for 3 minutes.
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Remove the ham from the pan and drain on kitchen paper.
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Take the soup pot off the heat and puree the soup with the hand blender. Sprinkle with the leek and ham.
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Nutrition
345Calories
Sodium0% DV1.958mg
Fat22% DV14g
Protein36% DV18g
Carbs11% DV32g
Fiber32% DV8g
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