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Shraddha
Sauerkraut soup with parma ham
A tasty recipe. The starter contains the following ingredients: meat, Parma ham, oil, shallot (finely chopped), wine sauerkraut (250 g), thyme, beef broth (homemade or from 1 tablet) and whipped cream (125 ml cup).
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Ingredients
Directions
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Slice 1 slice of Parma ham.
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Heat 1 tbsp oil in a pan, fry the shallot and fry the Parma ham.
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Put the sauerkraut and half of the thyme through.
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Add the stock.
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Let the soup cook gently for 10 minutes.
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Turn the oven grill on to the highest setting.
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Spread the rest of the slices of Parma ham thinly with the rest of the oil and place on a baking tray.
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Slide the plate in the top of the oven and bake the ham in crisp.
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Stay with it because it can go fast.
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Stir the cream through the soup, bring the soup to the boil again and season with salt and pepper.
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Spoon the soup into 4 small plates, sprinkle the rest of the thyme over it and place the Parma ham on the edge of the plate..
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Nutrition
140Calories
Sodium41% DV990mg
Fat18% DV12g
Protein12% DV6g
Carbs1% DV2g
Fiber4% DV1g
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