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Lindsay Clark
Beet soup with celery cream
Starter for Christmas, budget: fresh soup of winter carrots, beet, garlic and broth with celery cream.
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Ingredients
Directions
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Peel the winter carrot and cut into 1 cm pieces.
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Cut the bottom of the beets and cut into equal pieces.
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Slice the garlic. Heat the oil in a large pan and fry the carrot, beet and garlic for 5 minutes on low heat.
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Add the bouillon tablets and the water and bring to the boil. Cook for 15 minutes on low heat.
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Meanwhile, make the celery cream. Keep a few leaves of the celery apart and cut the rest fine.
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Put in a high cup with the sour cream. Puree with the hand blender and season with pepper. Clean the hand blender.
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Remove the pan from the heat and puree the soup with the hand blender.
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Divide the soup over bowls or deep plates. Drizzle each bowl with celery cream, sprinkle with pepper and garnish with the trailed leaves of celery.
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Nutrition
160Calories
Sodium0% DV1.160mg
Fat17% DV11g
Protein6% DV3g
Carbs4% DV11g
Fiber20% DV5g
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