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Vegetable Semolina Soup with Smoked Bacon

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Vegetable Semolina Soup with Smoked Bacon
311
calories
Calories
0
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Difficulty
45 min.
Preparation
Nutritions
Fat26.4 g
Saturated Fat Acids0 g
Protein8.7 g
Roughage0 g
Sugar added0 g
Calorie311
1 serving contains
Calories311
Protein/g8.7
Fat/g26.4
Saturated fatty acids/g0
Carbohydrates/g10
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4
250 grams
2
3 tablespoons
75 grams
1 liter
80 grams
lean thin Smoked bacon
1
1 bunch
flat leaf Parsley
100 milliliters
2
medium Egg yolks
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Preparation steps

Step 1/4

Rinse, peel and finely chop the carrots and celery. Rinse and finely chop the leeks.

Step 2/4

Heat 2 tablespoons of oil in a large saucepan. Add carrots and celery and braise. Sprinkle the semolina over and stir. Add the broth and cook for 20 minutes. In the meantime, cut the bacon into thin strips. Peel and thinly slice the garlic. Rinse the parsley, shake dry and chop coarsely. Heat the remaining oil in a pan and fry the bacon and garlic.

Step 3/4

Mix the cream with egg yolk. Add the leeks to the soup and cook for 3 minutes. Remove pan from heat and stir in the yolk-cream mixture. Season with salt and pepper.

Step 4/4

Ladle the soup into soup plates and top with bacon, garlic and parsley. Serve.

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