Cheese Endive Soup

1. clean endive, cut into thin strips, rinse and drain well.

2. breakfast bacon cut into narrow strips. Remove peel from onions, cut into narrow strips. Heat butter and oil in a saucepan, stir-fry bacon and onions.

3. add endive lettuce – except for 50g. Pour vegetable soup. Season everything with paprika, cayenne bell pepper, salt, turmeric and fruit vinegar.

Bring the soup to a simmer for 8-10 min.

Mix the eggs with 200 g Edam cheese. Add to the soup while stirring continuously. Season the cheese soup from scratch.

5. toast the baguette. Pour two slices per unit into a deep plate and top with soup. Serve with the remaining endive (50 g) and the remaining Edam cheese (50 g).

Per person: 596 calories

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