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 Cuisines > Danish cuisine > Search results
Julienne soup
Ingredients:
2 leak
3 potatoes
1/2 cellery
3 carrots
1 suede
1 onion
50 g butter
1 1/2 l soup
150 g peas
1 handful parsley

Directions:
Chop the cleaned vegetables into very thin strips with a thickness of a match (julienne). Saute vegetables in butter. Add soup and let simmer for 15 minutes. Add peas and let simmer for another 2-3 minutes. Season and served with parsley drizzled over
 
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