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Stef k
Leek soup with celeriac and mackerel
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Ingredients
Directions
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Keep 100 grams of leeks separate. Heat the oil in a soup pan and fry the garlic and leek at a low setting for 6-8 minutes.
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Add the potatoes and stock and simmer for 15 minutes. Put the mustard through and puree the soup.
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Add the celery cubes and simmer for 10 minutes. Spoon the rest of the leek through. Season with salt and pepper.
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Divide the mackerel over 4 plates or bowls. Spoon the hot soup on it. Serve with a spoon of crème fraîche sprinkled with curry.
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Tasty with a cheese toast from brown bread.
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15 minLunchBrown bread, celery salad, walnut, smoked chicken fillet (meat products), Apple,smoked chicken, sellerie and walnuts
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65 minLunchfresh ciabatta, fresh pesto, mozzarella maxi, hamham, fresh basil, grilled red peppers in a pot,stuffed ciabatta with cob ham and mozzarella
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20 minLunchegg, vanilla sugar, white caster sugar, milk, multigrain bread, Whole grain bread, shallot, butter, lemon, Apple, soft goat cheese, syrup,French toast with goat's cheese and syrup sauce
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15 minLunchWhite bread, Mozzarella, chorizo,toopikrikkers
Nutrition
400Calories
Sodium0% DV0g
Fat46% DV30g
Protein20% DV10g
Carbs6% DV18g
Fiber0% DV0g
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