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Melissa Rae Smith
Spicy sourdough soup with deep-fried breadcrumbs
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Ingredients
Directions
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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.
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Add the chilli and sauerkraut and pour in the stock. Leave to cook gently for about 15 minutes.
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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.
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Puree the soup completely smooth. Pour in the cream and cook for a few more minutes. Season with salt and pepper.
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Pour the soup into bowls and sprinkle with the crispy bread crumbs and parsley.
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20 minMain dish(peanut) oil, garam masala, yellow rice, fresh parsley, chicken broth tablet, tap water, frozen garden peas, baking flour, medium sized egg, mackerel fillet in canned sunflower oil, Cherry tomatoes,rice dish with cauliflower rice, mackerel and a boiled egg -
15 minMain dishtagliatelle, broccoli florets, onion, traditional olive oil, zucchini, cooking cream light, fresh basil, ground mature cheese 30,tagliatelle with green vegetables and cheese -
55 minMain dishvegetable stock, laurel leaf, leeks, solid potatoes, sunflower oil, garlic, butter, White wine vinegar, cornstarch, scholfilets,fresh fries, leeks and plaice fillet -
20 minMain dishwhite cheese, jalapeños, ciabatta, Red pepper, cucumber, tomatoes, dried oregano, Greek, lemon,Greek salad with cucumber
Nutrition
315Calories
Fat29% DV19g
Protein12% DV6g
Carbs9% DV28g
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