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Creamy leek soup with mackerel
Smoked mackerel in a tasty creamy leek soup.
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Ingredients
Directions
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Remove the dark green end and the stalk from the leek. Cut the leeks in half lengthwise and then into small pieces. Slice the garlic.
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Melt the butter in a soup pan and fry the leek with garlic for 15 minutes on low heat. Add the water and the whipped cream and bring to the boil.
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Stir in the bouillon tablet and simmer for 15 minutes on low heat.
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In the meantime, remove the skin and the bones from the mackerel and pull it into coarse pieces.
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Puree the soup with the hand blender and season with salt and pepper.
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Pour the soup into the deep plates or bowls and spread the mackerel over it.
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Nutrition
455Calories
Sodium30% DV725mg
Fat62% DV40g
Protein32% DV16g
Carbs2% DV6g
Fiber12% DV3g
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