Filter
Reset
Sort ByRelevance
Melissa Rae Smith
Spicy sourdough soup with deep-fried breadcrumbs
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 2 tablespoons of oil in a (soup) pan and stir-fry in the potato cubes with the garlic and curry for a few minutes at a low setting.
-
Add the chilli and sauerkraut and pour in the stock. Leave to cook gently for about 15 minutes.
-
In the meantime, heat the rest of the oil in a frying pan and deep fry the breadcrumbs in golden brown. Drain on kitchen paper and sprinkle with pepper.
-
Puree the soup completely smooth. Pour in the cream and cook for a few more minutes. Season with salt and pepper.
-
Pour the soup into bowls and sprinkle with the crispy bread crumbs and parsley.
-
15 minMain dishfrozen sugarsnaps, frozen garden peas, fresh mihoen, Red pepper, tofu natural, traditional olive oil, Japanese soy sauce,mihoenschotel with peas and peppers -
45 minMain dishmashed potatoes, turkey fillet, oil, onions, Red pepper, gravy, cabbage, pampering fruit,casserole of turkey with fruit -
45 minMain dishflour, flour, egg, egg yolk, beet juice, parsley, garlic, lemon, anchovy fillet, extra virgin olive oil, Parmesan cheese,beet tagliatelle with anchovy gremolata -
25 minMain dishtablespoons of olive oil, onion, parsnip, White beans, vegetable bouillon, winter carrot, thin leeks, stalks of celery, bacon, thyme leaves, grated goat's cheese,Dutch white bean parsnip soup
Nutrition
315Calories
Fat29% DV19g
Protein12% DV6g
Carbs9% DV28g
Loved it