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Winter onion soup with leffe brown
Onion soup with beer, bacon strips, winter carrot and parsnip.
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Ingredients
Directions
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Slice the onions in thin rings and the garlic fine. Heat the butter in a soup pan and fry the onion and garlic for 20 minutes on low heat. Stir occasionally.
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Meanwhile, peel the carrot and parsnip and cut the vegetables into 2 cm pieces.
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Add the carrot, parsnip, flour and bacon to the pan and fry for 5 minutes on low heat.
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Add the sprigs of thyme, stock and the beer. Bring to a boil and let it cook over low heat for 25 minutes.
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Cut the celery coarsely, remove the sprigs of thyme and stir the celery through the soup.
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Nutrition
450Calories
Sodium0% DV1.880mg
Fat35% DV23g
Protein26% DV13g
Carbs13% DV40g
Fiber48% DV12g
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