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Nadia Sosnoski
Rich courgette soup with filled twents bread
Zucchini soup with Twente bread filled with cucumber and herring fillets in tomato cream sauce.
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Ingredients
Directions
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Preheat the oven to 220 ºC.
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Slice the onion and press the garlic. Cut the zucchini into coarse pieces.
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Heat the oil in a soup pan and fry the onion and garlic for a few minutes. Add the boiling water, bouillon tablets and zucchini and cook for 6 minutes.
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Purée the soup with a hand blender and add the cream and tarragon. Season with pepper.
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Prepare the wholemeal balls according to the instructions on the packaging. Meanwhile cut the herring fillets and cucumber into pieces.
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Cut the lid of the wholemeal balls, hollow out something and fill with the pieces of herring fillet and the cucumber cubes. Serve with the soup.
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Nutrition
405Calories
Sodium0% DV1.500mg
Fat29% DV19g
Protein48% DV24g
Carbs12% DV35g
Fiber88% DV22g
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