FRIJE

Instructions

• 1.   Preheat the oven to 200 degrees and bring 300 ml of water per person to a boil for the soup.
• 2.   Slice the onion and crush or finely chop the garlic.
  Cut the tomato, red pepper, and apricots into pieces.
  Clean and chop the tarragon leaves.
• 3.   Heat half of the olive oil in the soup pot and sauté the onion, tomato, pepper, apricots, and half of the garlic for 2 minutes over medium heat.
• 4.   Add 200 ml of boiling water per person, crumble the bouillon cube over the pot, then cook the soup covered for 15 minutes.
• 5.   Meanwhile, pour enough water to cover the pearl couscous into a saucepan, then bring to a boil and cook covered for 12 to 14 minutes.
• 6.   Drain, fluff with a fork, and set aside uncovered.
• 7.   Meanwhile, cut the slices of bread into 6 strips.
  Arrange them on a baking sheet lined with parchment paper and brush them with the remaining olive oil and garlic.
  Bake for 4 minutes, until crispy.
• 8.   Meanwhile, remove the pot from the heat. Add half of the sour cream and blend everything with a blender (immersion or regular blender).
  Season with salt and pepper, then add the remaining boiling water if you want to thin the soup.
  Finally, stir in the pearl couscous.
• 9.   Pour the soup into bowls, then garnish with grana padano, the remaining sour cream, and tarragon. Serve with breadsticks.

Nutritional information *