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Spring soup with roasted radishes
 
 
4 ServingsPTM25 min

Spring soup with roasted radishes


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Directions

  1. Preheat the oven to 220 ° C.
  2. Peel the potatoes and cut into small cubes.
  3. Also cut the spring onion into pieces.
  4. Melt the butter in a soup pan and spoon in the cubes of potato, spring onions and the lettuce leaves.
  5. Sprinkle 1 tbsp lemon juice over it and cook for 2-3 minutes until the lettuce leaves shrink.
  6. Put 5/6 parsley through and pour the chicken broth.
  7. Bring to the boil while stirring and boil the soup gently for 8-10 minutes.
  8. Halve the radishes and scoop them in a baking tin with olive oil, salt and freshly ground pepper.
  9. Roast the radishes in the oven for 8-10 minutes until they are light pink and done.
  10. Puree the soup with a hand blender until it is nicely smooth and lightly bound.
  11. Season with salt, freshly ground pepper and a few drops of lemon juice.
  12. Spoon the soup into deep plates and scoop the radishes in the middle.
  13. Sprinkle the remaining parsley over the soup.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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