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
-
15 minLunchDutch New Herring, apple cider vinegar, mustard, olive oil, apples, shallot, bread, fresh parsley,herring salad with apple
-
20 minLunchmedium sized egg, lumachine pasta, fresh haricots verts, lemon, yellowfin tuna in olive oil, full yogurt, olives with canned anchovies, chilled sun-dried tomatoes, fresh cucumber mix raw vegetables, shrimps,pasta salad niçoise
-
25 minLunchveal rind, onion, clove, fresh parsley, laurel leaf, mace, butter, flour, beef broth tablet, , nutmeg powder, lemon juice,Calf ragout
-
20 minLunchchickpea, tuna, leaf parsley, fresh coriander, spring / forest onion, cucumber, Red pepper, arugula, iceberg lettuce, olive oil, lemon juice, garlic, honey,chickpea salad with tuna
Nutrition
210Calories
Sodium0% DV0g
Fat18% DV12g
Protein32% DV16g
Carbs3% DV8g
Fiber0% DV0g
Loved it