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Celeriac soup
Celeriac soup with bacon, cabbage and celery.
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Ingredients
Directions
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Cut the celeriac into slices, peel and cut into cubes. Chop the onion, cut the cabbage into strips and finely chop the garlic.
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Cut the celery into thin slices and cut the bacon into broad strips. Heat the oil in a soup pot and glaze the onion and garlic.
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Put the celeriac through it and cook gently for 5 minutes. Pour broth, bring to the boil while stirring and boil the celeriac gently for 10-15 minutes.
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In the meantime, heat in a stirring oil and fry the bacon while browning and crisp. Drain on kitchen paper.
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Fry the pointed cabbage in the shortening of the bacon in 3-4 minutes until al dente. Season with salt and pepper.
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Puree the celeriac in the broth with the hand blender into a smooth, light-weighted soup. Add the celery and thyme.
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Let the soup cook for 2-3 minutes on low heat. Season with salt and pepper.
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Spoon the soup into wide bowls and shovel the pointed cabbage in the middle. Divide the bacon bars over it.
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Nutrition
240Calories
Sodium0% DV1.595mg
Fat20% DV13g
Protein24% DV12g
Carbs5% DV15g
Fiber40% DV10g
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