Contents
show
Ingredients
- 2,5 Pc. Cucumbers
- 1 bunch Dill
- 1 bunch Mint
- 250 ml Cooking cream 15%
- 10 Pc. Dates stoneless
- 50 g Cream cheese
- 10 Discs Bacon
- Rapeseed oil
- Honey
- Salt
- Black pepper
Instructions
Cucumber, dill and mint soup:
- Peel the cucumber and cut into small pieces. Puree in a saucepan with a hand blender.
- Add half a bunch of dill and mint, as well as the cooking cream and puree again.
- Season with salt and pepper and puree again.
- Season to taste and, if necessary, season with salt, pepper, dill and mint and puree.
- Place the saucepan in a larger saucepan filled with ice water and cool the soup.
Dates:
- Open the dates in half and fill with cream cheese.
- Wrap the filled dates with a slice of bacon each and stick two pieces on a wooden skewer.
- Fry the skewers in a pan with rapeseed oil or butter on all sides.
- To serve, drizzle the bacon-coated dates with a little honey.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 4.6gProtein: 7.5gFat: 16.1g