Filter
Reset
Sort ByRelevance
KJKENDA
Creamy celeriac soup with mushrooms
Soup of celeriac with a base of Maggi, mushrooms, pine nuts, rocket and whipped cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the celeriac and cut into 2 cm pieces.
-
Heat the oil in a thick-bottomed pan and fry the celeriac for 5 minutes. Stir frequently.
-
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.
-
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.
-
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.
-
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.
-
Distribute over the bowls and garnish with the rocket oil and mushrooms. Serve immediately.
Blogs that might be interesting
-
30 minLunchfrozen puff pastry, red salmon, green asparagus, Red onion, egg, fresh basil,puff pastry tart with salmon
-
45 minAppetizerRed pepper, tomato, olive oil, vegetable stock of tablet, baguette, fresh spinach, walnut, garlic, Parmesan cheese, creme fraiche, turmeric,tomato-paprika soup with spinach-nutcrostini
-
80 minAppetizerGrano Padano, butter, patent flower, milk, dried thyme, leeks, cayenne pepper, Eggs, grated gruyere,preisoufflé with gruyère
-
30 minSmall dishmixed onions, oil, coriander powder (ketoembar), cumin powder (djinten), turmeric, curry powder, Red pepper, self-raising flour, fresh fresh mint, Greek yoghurt, cottage cheese,onions fritters with mint dip
Nutrition
280Calories
Sodium35% DV840mg
Fat32% DV21g
Protein16% DV8g
Carbs4% DV12g
Fiber24% DV6g
Loved it