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
-
25 minAppetizerripe mango, lemon, extra virgin olive oil, windmill sea salt, freshly ground pepper, Red pepper, oak leaf-lettuce melange, arugula salad, olive oil with garlic and chili pepper, cocktail shrimp, garlic, creme fraiche,salad with fried shrimps and mango-garlic sauce
-
45 minAppetizerstrawberry, orange (grater and juice), balsamic vinegar, olive oil, pig farm, leaves of fresh basil,pig farm with strawberry salsa
-
40 minAppetizerRed pepper, winter carrot, fresh ginger root, water, chicken breast, sherry, shiitake, fresh snow peas, bunch onion, soy sauce,Chinese chicken soup
-
30 minAppetizerbaguette, soft goat's cheese with honey, walnut, olive oil, sage, sage, garlic, mixed mushroom,toast with fried mushrooms, goat cheese and walnuts
Nutrition
430Calories
Sodium0% DV0g
Fat51% DV33g
Protein26% DV13g
Carbs6% DV18g
Fiber0% DV0g
Loved it