Heldere paddenstoelensoep met tijm
en zelfgemaakte kaasstengels
Tags:
Veggie
Allergens:
Melk (inclusief lactose)
•Gerst
•Rogge
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total35 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Garlic
½ piece
Onion
½ sachet(s)
Dried thyme
175 g
Pre-cut mushroom mix
0.06 roll(s)
Puff pastry
6 g
Grated Gouda
1 piece
White baguette
5 g
Mushroom stock cube
Not included in your delivery
to taste
Salt and pepper
1 tablespoon
[Plant-based] butter
Nutrition Values
Energy (kJ)2798 kJ
Calories669 kcal
Fat16.8 g
Saturated Fat9.7 g
Carbohydrate105.8 g
Sugar6.3 g
Dietary Fiber12 g
Protein21.9 g
Salt3.7 g
Potassium75.9 mg
Calcium16.5 mg
Iron0.2 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.
Utensils
•Soup pan with lid
•Baking Sheet with Baking Paper
Cooking Steps
1
- Verwarm de oven voor op 200 graden.
- Pers de knoflook of snijd fijn.
- Snipper de ui.
2
- Verhit 1/2 el roomboter per persoon in een soeppan op middelhoog vuur.
- Fruit de knoflook, ui en 1 tl tijm per persoon 2 minuten. Voeg de gesneden paddenstoelen toe en bak 5 minuten mee.
- Voeg 300 ml water per persoon toe en verkruimel 1/2 bouillonblokje per persoon boven de soeppan.
- Breng aan de kook en kook 3 minuten. Breng de soep op smaak met peper en zout.
3
- Gebruik 1/3 deel van het bladerdeeg (zie TIP). Snijd het deeg in twee gelijken helften. Verdeel over de ene helft de belegen geraspte kaas en de overige tijm. Bestrooi met peper en zout. Leg de andere helft erover en druk voorzichtig aan.
- Snijd het bladerdeeg in repen van 1 cm. Maak daarna de kaasstengels door van elke reep beide uiteinden vast te pakken en het deeg voorzichtig een paar keer om te draaien.
- Leg de gedraaide kaasstengels op een bakplaat met bakpapier, leg het baguette ernaast en bak beide 13 - 15 minuten in de oven.
Tip: Voor het hoofdgerecht heb je 2/3 deel van het bladerdeeg nodig.
4
- Verdeel de paddenstoelenbouillon over de soepkommen.
- Serveer met de kaasstengels en de baguette.
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