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NANCY GIRGIS
Salmon saffron soup with sea aster
A tasty Dutch recipe. The starter contains the following ingredients: fish, fish fillet (380 ml), saffron threads, cook cream, sea aster (vegetables), sherry, smoked salmon and salt and pepper.
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Ingredients
Directions
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Put the boil with 4 dl of water to boil. Add saffron and boil for about 3 minutes. Give the cream of the cream in the middle and let the soup simmer for 1 minute. If soup is not served immediately, take a pan of fire. Keep refrigerated soup covered until used in a refrigerator.
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Soup (again) to the boil. Create sea aster and let it shrink in 2-3 minutes. Serve Sherry and salmon cubes through soup. Season with salt and pepper. Distribute soup over bowls. Tasty with hot baguette with lightly salted butter.
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Nutrition
170Calories
Sodium0% DV1.320mg
Fat20% DV13g
Protein16% DV8g
Carbs1% DV3g
Fiber64% DV16g
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