Buckle soup


  • Time 40 minutes
  • Servings 4 People
Ingredients
Instructions
  • 1 Blow, bow, garlic, clean.
  • 2 The beetle cut four to five cm, cut four toe, slit the garlic with a knife.
  • 3 All intermittent, add salt, spice, olive oil, put in a ceramic tank, cover folgo and put 25 to 30 minutes in the oven at 200 to 220 degrees.
  • 4 Get a bee out of the oven, pour it into a tank with a beetle chicken bulon, and all blender to the homogeneous mass.
  • 5 Smash the plates and add the stint or yogurt to the top of the rubbedagger.
Nutrition Facts
  • Calories 160
  • Total Fat 9,4 g
  • Protein 5,1 g
  • Total Carbohydrate 160 g
You might also like