Cold herb soup
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 collar Parsley
- 1 collar Chives
- 1 Beet Cress
- 100 ml Milk
- 750 g Whole milk yoghurt
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Pine nuts
Directions
- 1
Wash parsley and chives, dab dry and chop. Cut cress from the bed. Mix herbs and milk and stir with the cutting stick of the hand mixer. Stir in yoghurt. Season with salt and pepper. Lightly roast pine nuts in a pan without fat. Divide the soup between four plates, sprinkle with pine nuts
Nutrition Facts
KCAL
180 kcal
180 kcal
CARBS
10 g
10 g
FATS
10 g
10 g
PROTEINS
9 g
9 g
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