Fish soup with cheese and eggs


  • Time 30 minutes
  • Servings 4 People
Ingredients
Instructions
  • 1 I'll make my balls dirty.
  • 2 On a slow fire, after the boiling, we'll have a boulon from the tooth for 20 minutes. Five minutes before turning off, put the garlic head on. Stream the boulon, putting the fish in a separate capacity. There's no need for any more. Fishing to cut in pieces 1-1.5 cm.
  • 3 Tongue mugs cut carrots and potatoes and weld (15 minutes) in a litre of water.
  • 4 Fix the fish boiler. Add a small cut green, five minutes cheese and fish. 10 minutes after the green is added.
  • 5 Steal the sheets of fresh green and eggs.
Nutrition Facts
  • Calories 428
  • Total Fat 17,2 g
  • Protein 41,1 g
  • Total Carbohydrate 428 g
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