Soup au gratin2016-02-22
- Servings : 2
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Soup au gratin and you adore yesterday's soup without anyone unhappy or hungry.
- 1 ½ Cup of soup that was left
- 2 carrots (cut into rings) *
- ½ Cup green pepper, cut in thin slices
- ¼ Cup olives cut into rings (Whereas olives we prefer)
- ½ Cup crumbled feta
- 1 Cup cherry tomatoes
- 1 ½ Cup stale bread crumb
- 2 large tablespoons parsley, finely chopped
- 1 ½ tbsp olive oil
- The Crumb tray toast
Mix in a bowl the soup without lots of liquids, cherry tomatoes, the pepper, olives and carrots. *If we are already in the soup doesn't need to add other, carrots.
Meanwhile, add the parsley with the bread crumbs and a little spice, in multi and whisk to dissolve completely in bread.
Lightly grease an ovenproof dish and if we sprinkle a little grated cheese toast. Spread bean mixture, top with feta cheese. Scatter the bread mixture and drizzle with the remaining oil.
Bake in a preheated oven at 180 c for 25-30 minutes or until browned on the surface. Allow to cool slightly and add to dishes to serve. If serving as scrapped shortly, don't worry at all, Since this is the logic of bread. Liquid thickens from the rest of the ingredients and make a hearty dish.