- 2 courgettes
- 2 parsley
- 2 potatoes
- 800 ml of broth or water
- granulated garlic
- 3 tablespoons of olive oil
- Cut 2 courgettes, 2 parsley and 2 potatoes
- Add 3 tbsp olive oil, salt and 800ml stock or water. Bring to a boil and cook over low heat for about 30 minutes. Blend the soup and season to taste with salt and granulated garlic (optionally a little pepper).
- Mix 1 egg yolk with 1/4 cup of milk and add to the soup. Remove the soup from the heat and add the resulting mixture.
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|Product name||Weight [g]||kcal||B [g]||W [g]||T [g]|
|Parsley - root||160||56||4,8||4,8||1,3|