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Paprika soup with pesto crostini
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Ingredients
Directions
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Heat the oil and fry the onion. Add the peppers and cook for 5-6 minutes.
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Stir in the thyme and pour in the stock. Cook gently for about 10 minutes.
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Heat the oven grill.
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Brush the bread rolls with the pesto and sprinkle with Parmesan cheese.
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Put the bread under the grill until the cheese has melted slightly.
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Puree the soup and season with salt and pepper.
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Divide the soup over 4 bowls. Spoon 1 tablespoon of crème fraîche and serve with the pestocrostini.
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Nutrition
675Calories
Sodium0% DV0g
Fat71% DV46g
Protein42% DV21g
Carbs14% DV42g
Fiber0% DV0g
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