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Creamy celeriac soup with mushrooms
Soup of celeriac with a base of Maggi, mushrooms, pine nuts, rocket and whipped cream.
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Ingredients
Directions
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Peel the celeriac and cut into 2 cm pieces.
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Heat the oil in a thick-bottomed pan and fry the celeriac for 5 minutes. Stir frequently.
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Add the base for soup and the water and bring to the boil. Leave to cook on low heat for 15 minutes with the lid on the pan.
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Meanwhile cut the mushrooms into slices. Heat the oil in a frying pan and fry the mushrooms over medium heat in 8 min. Until golden brown and done.
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In the meantime, put the pine nuts and arugula with the rest of the oil in a high beaker and puree with the hand blender.
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Add the cream to the soup and heat for 3 minutes. Remove the soup from the heat, puree with the hand blender and season with pepper.
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Distribute over the bowls and garnish with the rocket oil and mushrooms. Serve immediately.
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Nutrition
280Calories
Sodium35% DV840mg
Fat32% DV21g
Protein16% DV8g
Carbs4% DV12g
Fiber24% DV6g
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