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Mandalin84
Celery soup with apple and stuffed croutons
Try this delicious celery soup with apple and stuffed croutons
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Ingredients
- 2 freshly sour apple peeled, in parts
- 1 lemon pressed
- 3 tablespoon peanut oil
- 3 tablespoon olive oil
- 500 gram celeriac peeled, in mini cubes
- 1 great crumbly potato peeled, in mini cubes
- 600 milliliters vegetable stock of tablet
- 125 creme fraiche
- 1 teaspoon cumin powder (djinten)
- 8 cut white casino bread
- 100 gram feta
- 2 tablespoon apricot jam
- 1 teaspoon fresh basil
- 3 protein beaten
- 4 tablespoon olive oil
- 1 clove garlic pressed
Kitchen Stuff
Directions
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Start with the croutons. Press the slices of bread slightly flat with a rolling pin.
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Mix the feta with apricot jam and basil. Place 4 slices of bread next to each other.
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Spray each slice with distance, 4 small heaps of the filling.
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Brush the other bread slices with egg whites and place them on the filling with the protein side.
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Insert circles with the plug and press the edges firmly. Put them in the fridge for a while (make them a day in advance).
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For the soup, drizzle the apples with lemon juice. Heat the oil and fry the celeriac, the potato and the apple parts for 3 minutes.
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Add broth and 350 ml water and boil gently for 15 minutes.
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Puree the soup, season with salt and pepper and keep the soup warm.
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For the croutons, heat the olive oil with the garlic and fry light brown on both sides.
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Stir the crème fraîche through the soup, sprinkle cumin and some basil and serve the warm croutons.
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Nutrition
640Calories
Sodium0% DV0g
Fat55% DV36g
Protein32% DV16g
Carbs20% DV59g
Fiber0% DV0g
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