Mushroom Soup with Blue Cheese Ciabatta
with ciabatta
A ready to heat soup with a DIY element!
Allergens
Utensils
Tags
Ingredients
Wild Mushroom Soup
1000 milliliter(s)
Ciabatta
2 unit(s)
Creme Fraiche
65 grams
Blue Cheese
55 grams
Preparation
1
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Heat the soup per packet instructions.
TIP: You can also use the grill if you prefer.
2
- Slice the ciabattas lengthways then widthways.
- In a small bowl, mix the creme fraiche and blue cheese until smooth.
- Spread the blue cheese mixture evenly across the cut side of each of the ciabatta slices.
3
- Bake or grill until the cheese has become melted and slightly browned, 2-4 mins.
4
- Remove the toasties from the oven.
- Serve alongside the warm soup.
Nutrition per serving
2084
kJ
Energy (kJ)
498
kcal
Energy (kcal)
29.2
g
Fat
18.6
g
of which saturates
41.4
g
Carbohydrate
7.9
g
of which sugars
4.9
g
Dietary Fiber
16.4
g
Protein
0
mg
Cholesterol
6.86
g
Salt
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