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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
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Prepare soup according to instructions.
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Meanwhile, heat butter in frying pan.
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Carrots baking for about 3 minutes.
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Add potatoes and fry approx.
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5 minutes.
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cut bacon into strips.
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Bake approx.
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1 minute.
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Add potato mixture to soup and gently co-heat for approx.
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5 minutes.
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Clean the forest onions, cut into rings and stir in soup.
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Spread the rye bread with herb butter.
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2 slices on each other and cut diagonally.
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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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