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Kaylee88
Celeriac soup with fennel seed and ham
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Ingredients
Directions
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Chop the garlic cloves.
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Peel the celeriac and cut into small pieces.
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Chop the onion.
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Cut the vanilla diagonally in half and scrape out the marrow.
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Mix the marrow with half the oil and keep it covered at room temperature.
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Heat an empty soup pan over medium heat and roast the fennel seed for 2 minutes until the fragrance comes loose.
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Stir fennel seeds regularly.
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Add two thirds of the remaining oil and set the heat high.
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Fry the onion, garlic and celeriac for 10 minutes in the soup pot.
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Add the stock and 2 slices of sliced ham, let it cook for 15 to 20 minutes until the celeriac is very soft.
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Meanwhile, cut two-thirds of the slices of ham in half lengthwise and fry the slices on both sides until they are slightly crispy in a hot frying pan with the rest of the oil.
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Drain on kitchen paper.
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Purée the soup with a hand blender or blender.
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Strain the soup (if desired) and add the cream.
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Season with salt.
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Serve the soup in warm bowls or plates and garnish with the vanilla oil, ham and small tips of dill.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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