John Myers
Contents
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Ingredients
To serve:
- 150 g Smoked Bacon In small cubes
- 2 Pc. Chopped onions
- 3 Pc. Garlic clove chopped
- 180 g Diced or sliced carrots
- 2 tbsp Butter
- 5 dl Water or vegetable broth
- 5 dl Milk
- 2,5 dl Double cream
- 80 g Frozen spinach roughly chopped
- 75 g Croissant pasta small
- Salt - pepper - nutmeg
- 1 dl Whipped cream lightly
- 100 g Grated Gruyère cheese
- 0,5 Bd Frozen parsley stock
- 0,5 Bd Frozen chives stock
- 4 Pc. Slice of shaped bread in cubes
- 2 tbsp Butter
- 1 Pc. Cut the garlic clove into slices
- 1 tbsp Dried thyme
- 1 tbsp Dried oregano
Instructions
- Peel and dice the potatoes. Cut bread into small cubes and toast in butter until golden brown
- Heat the butter. Sauté the bacon, onions and garlic in it. Add the potatoes, vegetable stock, milk and double cream. Cover everything and cook for 20 minutes.
- Now add the spinach and pasta. Season the soup and cook until the pasta is soft.
- Mix the bread cubes with the thyme and oregano. Heat the butter, add the garlic slices, roast them until light brown, take them out again and add the bread cubes and fry them lightly.
- Put the grated Gruyère cheese, parsley, chives and the lightly whipped cream in a preheated soup plate. Pour the hot soup over it, garnish with bread cubes and serve immediately.
Nutrition
Serving: 100gCalories: 165kcalCarbohydrates: 5.9gProtein: 3.1gFat: 14.4g
