Filter
Reset
Sort ByRelevance
DFWPaul
Celeriac soup with orange
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the celeriac. Cut a 1 cm slice and divide it into small strips.
-
Heat 2 tablespoons of oil in a soup pot and fry the celery strips 2-3 minutes. Remove them from the pan and place on kitchen paper.
-
Clean 1 orange and cut the skin into narrow strips. Fry the strips for about 1 minute in the shortening of the celeriac and place them at the celery strips.
-
Cut the rest of the celeriac into cubes.
-
Add the remaining oil to the shortening and fry the onion, garlic and coriander powder 2-3 minutes.
-
Add the celeriac cubes and stock and gently simmer for 10-12 minutes.
-
Peel 2 oranges thick and cut the wedges out of the fleece. Keep separate.
-
Squeeze out the last 2 oranges and pour the juice into the soup.
-
Puree the soup and season with salt and pepper.
-
Stir in the basil and cooking cream.
-
Garnish the soup with the orange wedges, celery and orange strips.
Blogs that might be interesting
-
5 minLunchegg, Parmesan cheese, chives, chives, avocado,gratinated avocado
-
20 minLunchwhite bread mix, dried rosemary, garlic, extra virgin olive oil, salami,focaccia with salami and rosemary
-
23 minLunchfennel bulb, rosemary, walnuts, coarse sea salt, lemon pepper, lemon juice, extra virgin olive oil, oak leaf lettuce melange, Roquefort,salad with roasted fennel and roquefort
-
20 minLunchlime, thai red curry herb paste, mayonnaise, baby cream lettuce, bean sprouts, fresh coriander, soft white dot, pigs / beef chipolata, baked onions,Thai hot dogs with currymayo and fried onions
Nutrition
365Calories
Sodium0% DV0g
Fat34% DV22g
Protein16% DV8g
Carbs8% DV25g
Fiber0% DV0g
Loved it