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Applekrisp
Creamy celeriac soup with scalloped baguette
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Ingredients
Directions
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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.
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Add the leeks and cook for a further 5 minutes at a low setting. Season the soup with nutmeg and pepper.
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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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