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Dianemwj
Zucchini soup with grilled minced meat and sweet and sour spring salad
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Ingredients
Directions
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Heat the butter in a soup pan over medium heat.
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Chop the onion.
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Fry the onion and curry for 5 minutes.
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Remove the ends of the courgettes and cut the courgettes into small pieces.
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Bake for 2 minutes with the onion.
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Add the stock and bring to the boil, simmer for 15 minutes.
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Heat the sugar and vinegar with the water and salt and let it cool down.
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Cut the radishes and snow peas into very thin strips and marinate them in the sweet acid.
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Cut the aubergine into slices of 1 cm thick and sprinkle with a little salt.
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Heat a grill pan and grease carefully with half of the sunflower oil, use kitchen paper.
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Grill the eggplant slices 2 to 3 minutes per side and store under aluminum foil.
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Season the minced meat with pepper, salt and curry.
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Add the egg and knead it firmly for a few minutes.
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Form flat citizens with wet hands (1p.
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p.
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) from.
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Grease the grill pan with the rest of the oil and grill the burgers for about 10 minutes until they are done.
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Purée the soup with a hand blender and, if desired, drain through a sieve.
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Add the cream to the soup and season with salt and pepper.
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Divide the aubergine over the middle of deep plates and place the burgers on them.
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Divide the soup around it and put the spring salad on the burger.
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Serve with tasty crispy bread.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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