Filter
Reset
Sort ByRelevance
Summer Rose
Salad soup with chicken and cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the spring onions and garlic 2-3 minutes. Pour in the stock and bring to the boil. Add the lettuce and peas and cook gently for 5-6 minutes.
-
Puree the soup with a hand blender and season with salt and pepper. Mix in the chicken strips. Sprinkle the salad soup before serving with the Parmesan cheese.
Blogs that might be interesting
-
35 minLunchsunflower oil, leeks, potatoes, rice, Meat bouillon, smoked bacon strips, Brabants rye bread,brabant leek soup -
25 minLunchsunflower oil, lime, Cajun spices, garlic, whitefish fillet, mango, Red onion, fresh coriander, Tabasco, taco shell, Red cabbage, avocado, creme fraiche,fish tacos with mango lime salsa -
20 minLunchold white bread, garlic, traditional olive oil, anchovy fillets in canned oil, mayonnaise, lemon juice, Little Gem lettuce, Grana Padano cheese flakes,fresh caesar salad -
25 minLunchbreakfast bacon, Parmigiano Reggiano, fresh parsley, chive plant, medium sized egg, semi-skimmed milk, farmers white bread, mayonnaise, head of iceberg lettuce, tomato, cress, natural crisps,club sandwich with omelette, parmesan and fresh herbs
Nutrition
210Calories
Sodium0% DV0g
Fat18% DV12g
Protein32% DV16g
Carbs3% DV8g
Fiber0% DV0g
Loved it