Lime soup with leaf salad, caramelized almonds

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Caramelise 2 tbsp. sugar and 1 tsp. water in a small pan, add almonds and caramelise for about 1 minute. Remove the almonds and let them cool down on baking paper. Place 4 small soup ladles or 4 cups with a round bottom upside down and lightly oil on the outside. Caramelise 4 tablespoons of sugar and 1 tablespoon of water in a small pot and pull the caramel threads over the ladles or cups with the help of a tablespoon

2. 2

   Clean and wash the chard, halve it lengthwise and cut into strips. Wash 2 limes. Halve 2 limes, squeeze the juice of 1 1/2 limes and cut the other half into 4 slices (for garnishing). Peel 2 limes so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins

3. 3

   Heat oil in a pot and sauté chard in it, deglaze with broth and lime juice. Simmer broth for about 5 minutes. Finally add the lime filets. Wash the parsley, dab dry and remove the leaves. Chop the almonds. Carefully remove the caramel lattice from the cups. Arrange the soup in small bowls, garnish with slices of lime, parsley, almonds and caramel grid

Nutrition Facts

KCAL
170 kcal

CARBS
27 g

FATS
5 g

PROTEINS
3 g