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Mushroom Soup with Blue cheese toastie

with ciabatta

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Tags:

Quick Prep

•Super Quick

•Calorie Smart

•Family Friendly

Allergens:

Celery

•Milk

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1000 milliliter(s)

Wild Mushroom Soup

(Contains: Celery, Milk May be present: Rye, Almonds, Barley, Hazelnuts, Mustard, Khorasan (wheat), Cereals containing gluten, Nuts, Peanut, Kamut (wheat), Egg, Lupin, Oats, Spelt (wheat), Wheat, Fish, Soya, Walnuts)

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat May be present: Cereals containing gluten, Egg, Soya, Milk)

55 grams

Blue Cheese

(Contains: Milk)

65 grams

Creme Fraiche

(Contains: Milk)

Nutrition Values

Energy (kJ)2084 kJ

Energy (kcal)498 kcal

Fat29.2 g

of which saturates18.6 g

Carbohydrate41.4 g

of which sugars7.9 g

Dietary Fiber4.9 g

Protein16.4 g

Salt6.9 g

Calcium151.3 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

•Baking Sheet with Baking Paper

Cooking steps

1

Preheat oven to 240°C/220°C fan/gas mark 9 or grill if you have the feature.
Heat the soup per packet instructions.

2

Slice the Ciabattas open into two pieces.
In a small bowl mix the creme fraiche and blue cheese till smooth.
Spread the blue cheese mixture evenly accross each of the ciabatta slices.
Bake/grill on a lined tray till the cheese has become melty and slightly browned.

3

Bake/grill till the cheese has become melty and slightly browned.

4

Remove the toasties from the oven and serve alongside the warm soup.

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