Filter
Reset
Sort ByRelevance
Stef k
Leek soup with celeriac and mackerel
Share
Tweet
Pin
Whatsapp
Print
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.
-
60 minLunchonion, chestnut mushrooms, peeled carrots, thin bacon strips, chicken fillet, smoked paprika, frozen garden peas, frozen dough for savory pie, medium sized egg, Grana Padano cheese flakes, fresh parsley,quiche with chicken and vegetables -
10 minLunchcrumpets, fresh green pesto, soft goat cheese, Tasty tomatoes,crumpet panini with goat's cheese -
25 minLunchshallot, garlic, olive oil, roasted peppers, tomato, vegetable stock of tablet, Worcestershire sauce, Tabasco, fresh basil, frozen basil,Roasted paprika soup -
35 minLunchcanned chickpeas, corn kernels crispy, bunch onion, Red pepper, ground cumin, curry powder, bread-crumbs, traditional olive oil, curly lettuce melange, lemon, White bread,veggie burger
Nutrition
400Calories
Sodium0% DV0g
Fat46% DV30g
Protein20% DV10g
Carbs6% DV18g
Fiber0% DV0g
Loved it