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Leek soup with celeriac and mackerel
 
 
4 ServingsPTM35 min

Leek soup with celeriac and mackerel


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Directions

  1. 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.
  2. Add the potatoes and stock and simmer for 15 minutes. Put the mustard through and puree the soup.
  3. Add the celery cubes and simmer for 10 minutes. Spoon the rest of the leek through. Season with salt and pepper.
  4. Divide the mackerel over 4 plates or bowls. Spoon the hot soup on it. Serve with a spoon of crème fraîche sprinkled with curry.
  5. 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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