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Potato leek soup with garlic croutons
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Ingredients
Directions
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Take the garlic baguette out of the package and let it thaw a little on a plate.
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Peel the potatoes and cut into cubes. Bring together with the leek à la crème, thyme, vegetable stock cube and 750 ml water to boil. Cook gently for 15 minutes with the lid on the pan.
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Remove the pan from the heat and puree with a hand blender until smooth. Season with pepper and salt.
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Cut the baguette into cubes for the croutons. Heat a frying pan without oil or butter and stir-fry the croutons for 8 minutes over medium heat until golden and crisp.
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Divide the soup over four bowls and garnish with the croutons. Serve immediately.
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Nutrition
263Calories
Fat12% DV8g
Protein14% DV7g
Carbs13% DV39g
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