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Andrew Benge
Creamy celery soup
A tasty recipe. The vegetarian main course contains the following ingredients: vegetable stock tablets, celeriac (about 400 g), potato, onion, finesse for enriching (250 ml), bluefin cheese (eg gorgonzola), fresh parsley (a 30 g) and brown baguette.
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Ingredients
Directions
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Bring 1 liter of water with stock cubes to a boil in a soup pot.
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Peel celeriac and potato and cut into small cubes.
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Peel and chop onions.
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Add onion, celeriac and potato to broth and simmer for about 15 minutes.
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Mix shortly with bar blender soup.
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Add finesse and cheese and gently stir until cheese is melted for about 5 minutes.
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Season the soup with salt and pepper and garnish with parsley.
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Serve with baguette..
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Nutrition
550Calories
Sodium5% DV125mg
Fat43% DV28g
Protein42% DV21g
Carbs18% DV55g
Fiber16% DV4g
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