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Amy Alden
Celeriac soup with lentils and bacon
A tasty Dutch recipe. The main course contains the following ingredients: meat, olive oil, thin bacon strips, onion (chopped), garlic (squeezed), celeriac (diced), meat bouillon tablets, lentils ((400 g), drained), sour cream and fresh coriander (finely chopped) .
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Ingredients
Directions
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Heat oil in soup pan.
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Bacon strips all bake crispy brown baking and on plate.
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Bake gently in baking fat for 2-3 minutes.
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Garlic and celeriac on medium heat for 2-3 min.
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Stir regularly.
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Add bouillon tablets and 1 1/4 liters of water.
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Bring the soup to the boil and simmer gently for 15 to 20 minutes.
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Mix with whole blender until smooth soup.
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Stir in the lentils and heat for a further 2-3 minutes.
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Season the soup with salt and pepper.
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Celeriac soup with lentils in wide bowls.
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Make sour cream in the middle of a large spoon.
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Spread the bacon and coriander over it.
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Delicious with toasted wholegrain (stick) bread..
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Nutrition
330Calories
Sodium5% DV125mg
Fat31% DV20g
Protein34% DV17g
Carbs7% DV20g
Fiber4% DV1g
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