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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 minLunchmultigrain bread, Pate, lamb's lettuce, blackberry, honey, port wine, orange juice, rosemary,pate with blackberry rosemary sauce -
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Nutrition
400Calories
Sodium0% DV0g
Fat46% DV30g
Protein20% DV10g
Carbs6% DV18g
Fiber0% DV0g
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