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Creamy celeriac soup with scalloped baguette
 
 
4 ServingsPTM30 min

Creamy celeriac soup with scalloped baguette


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Directions

  1. Boil the celeriac and potato in the broth for about 20 minutes. Add the cream for the last few minutes and puree the soup completely.
  2. Add the leeks and cook for a further 5 minutes at a low setting. Season the soup with nutmeg and pepper.
  3. In the meantime, preheat the oven grill. Place the half baguettes on the baking sheet and top with the slices of brie. Grate the cheese for a few minutes under the grill and serve the bread in pieces with the soup.

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Nutrition

565Calories
Fat40% DV26g
Protein46% DV23g
Carbs17% DV51g

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