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                                    Stef k
                                
                            Leek soup with celeriac and mackerel
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                    Ingredients
Directions
- 
                                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.
- 
                                Add the potatoes and stock and simmer for 15 minutes. Put the mustard through and puree the soup.
- 
                                Add the celery cubes and simmer for 10 minutes. Spoon the rest of the leek through. Season with salt and pepper.
- 
                                Divide the mackerel over 4 plates or bowls. Spoon the hot soup on it. Serve with a spoon of crème fraîche sprinkled with curry.
- 
                                Tasty with a cheese toast from brown bread.
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Nutrition
                                400Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat46% DV30g
                            
                            
                                Protein20% DV10g
                            
                            
                                Carbs6% DV18g
                            
                            
                                Fiber0% DV0g
                            
                        
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