Informations supplémentaires
30 min.
|
787 kcal
|
easy
|
|
Printable version
1. Setup
Slice the leek, the onion, the celery and the brie. Cut the pears and the potatoes into cubes.
2. Make the soup
Heat a drizzle of oil and a knob of butter in a pan over medium heat. Add the leek, the celery, the potatoes, half the pear and half the onion. Cook for 2-3 minutes. Add the stock cube and 2 2P | 3 3P cups of water or enough to cover the vegetables. Bring to a boil then cover and simmer for 12-15 minutes over medium heat. Remove from the heat and puree until smooth using a blender or a hand mixer. Add the cream, mix well and adjust seasonning. Keep warm.
3. Caramelize the onions
Meanwhile, heat a drizzle of oil and a knob of butter in a pan over medium heat. Add half the onion, half the pear and a pinch of sugar. Cook for 5 minutes or until the onion is caramelized. Remove from the pan.
4. Make the grilled cheese
Place the brie, the caramelized onion and pear between two slices of bread. Butter the outside of the sandwich and cook in the pan on medium heat for around 3-4 minutes on each side or until the bread golden brown and the cheese melted.
5. Plate your dish
Serve the soup with the grilled cheese. You can slice the grilled cheese in sticks, kids will love using their soup as a dip. Bon appétit!
80mlCream 18%
110gBrie Cheese
4unitMultigrain Bread
2unitPear(s)
2unitLeek(s)
350gYellow Potato(es)
1unitYellow Onion(s)
2unitCelery
1unitVegetable Broth Cube(s)
What you need
pot, pan, blender or hand mixer
787 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
116g
39%
fat
24g
37%
cholesterol
77mg
26%
fiber
17g
68%
protein
25g
saturated
14g
70%
sodium
1183mg
49%
sugar
35g
trans
0g