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DFWPaul
Celeriac soup with orange
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Ingredients
Directions
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Peel the celeriac. Cut a 1 cm slice and divide it into small strips.
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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.
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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.
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Cut the rest of the celeriac into cubes.
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Add the remaining oil to the shortening and fry the onion, garlic and coriander powder 2-3 minutes.
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Add the celeriac cubes and stock and gently simmer for 10-12 minutes.
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Peel 2 oranges thick and cut the wedges out of the fleece. Keep separate.
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Squeeze out the last 2 oranges and pour the juice into the soup.
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Puree the soup and season with salt and pepper.
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Stir in the basil and cooking cream.
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Garnish the soup with the orange wedges, celery and orange strips.
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Nutrition
365Calories
Sodium0% DV0g
Fat34% DV22g
Protein16% DV8g
Carbs8% DV25g
Fiber0% DV0g
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