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Ricman
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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Ingredients
Directions
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Clean celery and cut into thin slices.
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Mash cashew nuts in food processor.
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Melt butter in (soup) pan.
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Celery (stir 2 tablespoons) stir-fry gently for about 3 minutes.
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Sprinkle flour and ground nuts and gently bake for approx.
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2 minutes with stirring.
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Cool the bouillon tablets on top, add 8 dl of water.
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Bring the soup to the boil and simmer for approx.
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10 minutes.
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Whipped cream, wine and celery retained with soup.
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Heat soup for 1 minute.
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Season with salt and pepper.
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Soup the soup into four deep plates and finely chop the chives above.
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Tasty with toasted white bread..
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Nutrition
375Calories
Sodium0% DV1.270mg
Fat48% DV31g
Protein12% DV6g
Carbs4% DV11g
Fiber20% DV5g
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