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Super-sharp zucchini soup with curry cheese biscuits
Zucchini soup with curry cheese biscuits
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Ingredients
Directions
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Mix the curry through the cheese and form a few mounds in a frying pan with non-stick coating. Smooth them.
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Put the pan on the fire and turn the cookies when the cheese starts to melt. Bake for another 1 minute and let them cool down on a plate.
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Slice the chives. Heat the soup and spread with sour cream, chives and crispy cheese biscuits over plates.
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Nutrition
325Calories
Sodium31% DV750mg
Fat38% DV25g
Protein36% DV18g
Carbs3% DV8g
Fiber0% DV0g
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