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Ingredients
Ziegenkäse-Soufflé und Porree
- Butter zum Einfetten
- 40 g Mehl und etwas mehr zum Bemehlen
- 130 g Milch
- 140 g Ziegenfrischkäse
- ½ TL Salz
- 2 Eier getrennt
- 500 g Wasser
- 300 g Porree nur die weißen Teile, in Ringen (5 mm)
- 50 g rote Paprika in Würfeln (1 cm)
Joghurtsauce
- 60 g Ziegenfrischkäse
- 125 g Joghurt, 1,8% Fett
- 6 Stängel Schnittlauch in Röllchen
- 2 - 3 Prisen Salz
- 2 Prisen Pfeffer
- Nutrition
- per 1 Portion
- Calories
- 260 kcal / 1089 kJ
- Protein
- 13 g
- Fat
- 14 g
- Carbohydrates
- 18 g
- Fibre
- 2.5 g
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