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Cashewnutsoup
 
 
4 ServingsPTM25 min

Cashewnutsoup


A tasty recipe. The vegetarian starter contains the following ingredients: celery, unsalted cashew nuts, butter, flour, herbal stock capsules, whipped cream (125 ml), dry white wine, salt and pepper and fresh chives (a 25 g).

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Directions

  1. Clean celery and cut into thin slices.
  2. Mash cashew nuts in food processor.
  3. Melt butter in (soup) pan.
  4. Celery (stir 2 tablespoons) stir-fry gently for about 3 minutes.
  5. Sprinkle flour and ground nuts and gently bake for approx.
  6. 2 minutes with stirring.
  7. Cool the bouillon tablets on top, add 8 dl of water.
  8. Bring the soup to the boil and simmer for approx.
  9. 10 minutes.
  10. Whipped cream, wine and celery retained with soup.
  11. Heat soup for 1 minute.
  12. Season with salt and pepper.
  13. Soup the soup into four deep plates and finely chop the chives above.
  14. Tasty with toasted white bread..


Nutrition

375Calories
Sodium0% DV1.270mg
Fat48% DV31g
Protein12% DV6g
Carbs4% DV11g
Fiber20% DV5g

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