Eigenschappen
Bereidingstijd: 30 min
Menugang: Soep
Bereidingswijze: Koken
Aantal personen: 2 pers.
Ingrediënten:
- 150 g champignons of kastanjechampignons
- 1 dunne stengel bleekselderij
- 1 sjalot of kleine ui
- 2 ontvelde tomaten
- 3 eetlepels olijfolie
- 5 dl kippenbouillon of groentebouillon
- 50 g anijschampignons
- 1/2 eetlepel peterselie
- 2 sneetjes stokbrood
- 1 teentje knoflook
Bereidingswijze
Dieet: Vegetarisch dieet, Lactosevrij dieet, Eiwitbeperkt dieet
Borstel de champignons schoon en hak ze grof. Maak de bleekselderij schoon ensnij de stengel in stukjes. Pel de sjalot of ui en hak de helft grof. Hak deandere helft fijn en zet deze apart. Snij de tomaten in stukken.Verhit 2eetlepels olie en bak de bleekselderij en de helft van de sjalot of ui zachtjesaan. Voeg de tomaten en de champignons toe en bak 2 minuten mee. Schenk debouillon erbij en kook de soep circa 10 minuten zachtjes door. Pureer de soepmet de staafmixer of in de keukenmachine. Verhit intussen 1 eetlepel olie en bakde fijn gehakte anijschampignons in circa 5 minuten zacht. Hak ze vervolgensheel fijn met de peterselie (of doe dit in de keukenmachine). Rooster desneetjes stokbrood en wrijf ze in met knoflook. Beleg de sneetjes stokbrood metde gebakken anijschampignons. Serveer de crostini bij of in de champignonsoep.
Dit gerecht bevat circa 150 gram groente per persoon
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