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                                    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).
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                    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..
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Nutrition
                                760Calories
                            
                            
                                Sodium6% DV135mg
                            
                            
                                Fat68% DV44g
                            
                            
                                Protein36% DV18g
                            
                            
                                Carbs24% DV73g
                            
                            
                                Fiber32% DV8g
                            
                        
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