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CDYSTHE
Richly filled tomato soup
Italian tomato soup with Parmesan cheese and pine nuts.
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Ingredients
Directions
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Wash the leeks and cut into half rings.
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Heat the oil in a soup pot, press the garlic above and fruit for 1 min.
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Add the leek to the garlic and cook over low heat for 10 minutes until the leek starts to color.
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Add the tomatoes, bouillon tablets and the water to the leek and bring to the boil. Turn the heat down and let boil for about 20 minutes.
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Remove the pan from the heat and puree with the hand blender. Tear the bread into pieces and add to the soup.
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Season with pepper and salt. Allow the soup to cool to lukewarm in 20 minutes.
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After cooling, stir with a whisk, so that the bread is better absorbed.
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In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes.
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Sprinkle the soup with the basil and the pine nuts. Scrape the cheese above it.
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Nutrition
480Calories
Sodium0% DV1.305mg
Fat43% DV28g
Protein36% DV18g
Carbs12% DV36g
Fiber20% DV5g
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