Filter
Reset
Sort ByRelevance
JEN VINYARD
Potato soup with rye bread
A tasty Dutch recipe. The main course contains the following ingredients: meat, spring onion-cream soup (a 63 g), butter or margarine, mini carrots (300 g), spiced potatoes rosemary (425 g), pork bacon (thick slices, meat products), spring onions, rye bread ( pack a 500 g) and herb butter (box a 100 g).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare soup according to instructions.
-
Meanwhile, heat butter in frying pan.
-
Carrots baking for about 3 minutes.
-
Add potatoes and fry approx.
-
5 minutes.
-
cut bacon into strips.
-
Bake approx.
-
1 minute.
-
Add potato mixture to soup and gently co-heat for approx.
-
5 minutes.
-
Clean the forest onions, cut into rings and stir in soup.
-
Spread the rye bread with herb butter.
-
2 slices on each other and cut diagonally.
-
Soup served with rye bread..
Blogs that might be interesting
-
17 minMain dishfrozen leaf spinach, peanut oil, baking potatoes, paprika, medium sized egg, Galbani ricotta, semi-sundried tomatoes, sliced mushrooms,spinach ricotta potato omelette -
25 minMain dishskinny bacon patties, curry powder, butter, onion, cooking potatoes, sauerkraut, Red pepper, milk, Ketchup,sauerkraut stew with spicy bacon steaks -
20 minMain dishpuff pastry, celery, onions, sunflower oil, carrot julienne, old cheese, dates, pears,puff pastry sandwich with pear and cheese -
40 minMain dishcrumbly potatoes, mustard, olive oil, shoulder chops, arugula, milk, grated mature cheese, nutmeg,rucola stew with mustard chops
Nutrition
760Calories
Sodium6% DV135mg
Fat68% DV44g
Protein36% DV18g
Carbs24% DV73g
Fiber32% DV8g
Loved it