Thymian, Knoblauch und ein Lorbeerblatt werden in Wasser gekocht, um eine würzige Brühe zu schaffen, die kalorienarm ist. Knoblauch braten knusprige Chips und ein leckeres Öl zum Nieseln. Pürierte Cannellini-Bohnen geben dieser Suppe eine samtige Textur, die die Notwendigkeit für schwere Sahne aufhebt.
Quelle: Martha Stewart Living, Oktober 2011
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Suppe kann bis zu 5 Tage gekühlt werden. Vor dem Servieren bei schwacher Hitze erwärmen. (Mit Knoblauchchips belegen und kurz vor dem Servieren mit Öl beträufeln.)
This text is written in German and talks about a recipe for a low-calorie soup made with thyme, garlic, and a bay leaf. The soup also includes pureed cannellini beans for a creamy texture without heavy cream. The recipe is from Martha Stewart Living and takes 12 hours and 25 minutes to make, yielding 10 cups of soup. The directions include cooking onions and carrots in olive oil, adding garlic, thyme, and red pepper flakes, cooking soaked cannellini beans with water and a bay leaf, pureeing the soup, adding kale, and garnishing with crispy garlic chips and garlic oil. The soup can be stored in the fridge for up to 5 days and reheated before serving.
27.04.2023 @ 09:15
This text is written in German and talks about a recipe for a low-calorie soup made with thyme, garlic, and a bay leaf. The soup also includes pureed cannellini beans for a creamy texture without heavy cream. The recipe is from Martha Stewart Living and takes 12 hours and 25 minutes to make, yielding 10 cups of soup. The directions include cooking onions and carrots in olive oil, adding garlic, thyme, and red pepper flakes, cooking soaked cannellini beans with water and a bay leaf, pureeing the soup, adding kale, and garnishing with crispy garlic chips and garlic oil. The soup can be stored in the fridge for up to 5 days and reheated before serving.