Filter
Reset
Sort ByRelevance
Bmlyall
Potato leek soup with oyster mushrooms and bacon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the potato cubes in the stock for about 15 minutes.
-
Bake the bacon cubes and set aside.
-
Puree the potato with the stock. Spoon the oyster mushrooms and leeks through the soup and heat for about 3 minutes.
-
Add the bacon and parsley and season the soup with freshly ground pepper.
-
Put in the crème fraîche or pour it for serving.
-
Tasty with baguette and herb butter.
Blogs that might be interesting
-
10 minSmall dishchickpea, lemon juice, lemon zest, olive oil, dried oregano, fresh mint, garlic,pane con tapenade - chickpeas with oregano and mint -
30 minAppetizerEggs, ham, fresh chives, butter, green asparagus, old farmhouse cheese,green asparagus with farm ham and old cheese -
30 minAppetizerfennel bulb, White wine vinegar, olive oil, arugula, danablu, half walnuts,fennel salad with blue cheese -
15 minAppetizerwatermelon, fennel bulb, lemon juice, olive oil, fresh dill, shaved almonds, young leaf lettuce, hand of arugula, smoked trout fillet,watermelon salad with smoked trout
Nutrition
430Calories
Sodium0% DV0g
Fat51% DV33g
Protein26% DV13g
Carbs6% DV18g
Fiber0% DV0g
Loved it