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
-
10 minLunchtuna, low-fat quark, dried thyme, Whole grain bread, Roast beef, iceberg lettuce, raw vegetables, low-fat margarine, Apple,roast beef tuna sandwich
-
45 minLunchcream butter puff pastry, green asparagus, fresh cream cheese with herbs, ham, milk,asparagus rolls
-
20 minLunchegg, grated mature cheese, chives, fresh basil, butter, bunch onions, carrot salad, Red pepper,herbal omelette with vegetables
-
20 minLunchRed onion, lemon, avocados, oranges, mustard, honey, oil, white cheese, fresh parsley, black olives,orange-avocado salad
Nutrition
365Calories
Sodium0% DV0g
Fat34% DV22g
Protein16% DV8g
Carbs8% DV25g
Fiber0% DV0g
Loved it