SOEPEN
BEREIDINGSWIJZE.
a. Witte fond bereiden.
b. Bouillon bereiden van de witte fond.
c. Porei, selder en wortelen kuisen en wassen.
d. Porei, selder en wortelen in brunoise, snijden.
e. De verschillende groenten afzonderlijk koken tot gaarheid in kokende bouillon en alles samen te voegen.
f. Afsmaken en ontvetten.
g. Opdienen in voorverwarmde soepkom.
BIJZONDERE AANDACHTSPUNTEN.
500 gr van de porei, selder en wortelen in brunoise snijden, de rest is voor de bouillon, van de porei enkel het wit voor de soep.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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