Maternity-pot soup
SoupsCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Maternity-pot soup
| Sugar to taste | ||
| 1 | pcs | Cinnamon |
| 2 | Lemons juice thereof | |
| 2 | Lemons should thereof | |
| 2.5 | dl | Cream |
| 30 | dl | Water |
| 375 | g | Fine rye bread |
| 4 | dl | Wine (e.g. Cherry wine) |
Instructions for Maternity-pot soup
To prepare the Maternity-pot soup recipe, please follow these instructions:
Rye bread and water boiled and filtered through a sieve and place back into the Pan, and it peeled to be of 2 lemons and 1 piece of cinnamon granted. When the soup is boiling, take it off the fire and add the lemon juice, wine and sugar to taste. On top of the pot (or in each plate) be whipped cream.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328