Dutch Champignonsoep with Irish Bacon
a creamy mushroom soupCalories
:
550 kcalProtein
:
21.9g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Calorie Smart
Allergens:
- Rye
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Soya
- Cereals containing gluten
- Egg
- Milk
- Oats
- May contain traces of allergens
- Wheat
- Barley
- Celery
- Mustard
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Mushrooms
1 unit(s)
Leek
1 unit(s)
Shallot
2 unit(s)
Garlic
2 unit(s)
Ciabatta
(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
5 grams
Chives
1 sachet(s)
White Wine Stock Powder
(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2302 kJ
Energy (kcal)550 kcal
Fat31.4 g
of which saturates14.7 g
Carbohydrate46.9 g
of which sugars6.5 g
Dietary Fiber30.5 g
Protein21.9 g
Cholesterol7.2 mg
Salt4.9 g
Trans Fat0.2 g
Potassium231 mg
Calcium70 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Grater
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Halve, peel and thinly slice the shallot.
- Roughly chop the mushrooms. Peel and grate the garlic (or use a garlic press).
- Tear the ciabatta into roughly 2cm chunks.
2
- Pop the ciabatta chunks onto a lined baking tray then toss with a drizzle of oil and a pinch of salt and pepper.
- Bake in the oven until crispy and golden brown, 8-10 mins. Set aside for later.
- Place a pot over medium-high heat with a knob of butter.
- Once hot add the bacon and mushrooms and fry until browned 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Add the shallot, leek and garlic and cook until softened, 3-4 mins.
3
- Reduce the heat to medium-low and add the white wine stock and stir for 1-2 mins making sure it does not burn.
- Add 500ml water (per 2P) then boil for 3-4 mins on medium heat. Season to taste with salt and pepper.
- Blend the soup until smooth (or your desired consistency) then stir in the creme fraiche.
- Meanwhile, finely chop the chives.
4
- Divide your msuhroom soup between bowls.
- Sprinkle over the croutons, chives and grated cheese.
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