John Myers
Colorful Cheese – Croissant – Soup
The perfect colorful cheese – croissant – soup recipe with a picture and simple step-by-step instructions.
- 2 Bay. Diced meat loaf
- 120 g Minced meat torn into small shreds
- 100 g Peeled and diced pumpkin
- 3 Seedless garden peppers in fine pieces
- 1 Handful Freshly chopped green beans
- 2 Cut spring onions with the young green into fine rolls
- 2 Garlic cloves chopped
- 0,25 liter Vegetable broth
- 1 stem Maggi herb
- 1 stem Finely chopped savory
- 1 tablespoon Sour cream
- 2 tablespoon Natural yoghurt
- 150 g Grana Padano Parmesan, grated
- 6 Tomatoes eighth
- Basil leaves torn a little
- 100 g Croissant noodles
- Worcester sauce
- Cook the pasta until soft, fry in a little fat.
- Prepare all ingredients as described above.
- Roast the Leberkäse and the mince a little, then add all the vegetables and herbs and lightly roast everything.
- Then pour in the broth and simmer gently for 5 minutes then stir in the sour cream and yoghurt, reduce the heat, stir in the Parmesan. Stir in and allow to melt for 5 minutes.
- Finally add the pasta, add a few pieces of tomato and garnish with the basil leaves.
- Taste again I added a few drops of Worcestershire sauce but I don’t have to, but I like the taste.
- Now place everything on a deep plate with the remaining tomato pieces and garnish with basil strips and spoon off.
- So you love. I’m now on vacation as always on the island of Usedom, but this time everything will be different for the first time in 16 years without my little dog who is now in dog heaven …. So then until October
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