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
-
20 minLunchmayonnaise, chili sauce, Taco sauce, afbak baguette, onion, flour, sunflower oil, chipolata sausage, lettuce,fresh dog
-
18 minLunchluxury bake-off bread roll, mayonnaise, beef smoke, smoked salmon fillet, fresh basil, candy radishes, sweet bell pepper,brunch rolls with snack vegetable
-
45 minLunchboiled beets, White wine vinegar, medium dry sherry, walnut oil, dried thyme, Red onion, pecans, freshly ground lemon pepper, Romaine lettuce, avocado,salad of marinated beet and avocado
-
30 minLunchSushi rice, beet juice, Japanese rice vinegar, sunflower oil, tofu, nori-sheet, avocado, cucumber, fresh ginger, soy sauce, grated horseradish, fresh ginger, lime,tofu sushi
Nutrition
365Calories
Sodium0% DV0g
Fat34% DV22g
Protein16% DV8g
Carbs8% DV25g
Fiber0% DV0g
Loved it
more