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CathyM
Onion soup
Onion soup with potato, bread, nutmeg, thyme and parsley.
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Ingredients
Directions
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Chop the onion finely. Peel the potatoes and cut into cubes.
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Heat the oil in a soup pan and fry the onion, potato and thyme for 10 minutes with the lid on the pan.
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Add the stock, bring to the boil and cook gently for 5-10 minutes.
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Purée with the hand blender into a creamy soup. Season with the nutmeg, lemon juice, pepper and salt.
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Preheat the oven grill.
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Crumble the ciabatta and finely chop the parsley. Mix the bread crumbs with the parsley, oil and pepper.
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Spoon the onion soup into bowls and sprinkle the bread crumbs over it. Slide under the hot grill and let the crumble color in 3-4 min.
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Nutrition
220Calories
Sodium5% DV110mg
Fat25% DV16g
Protein8% DV4g
Carbs5% DV16g
Fiber12% DV3g
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