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.
-
35 minLunchflour, baking powder, buttermilk, egg, mature cheese, strawberry, ginger chips, butter,cheese pancake with strawberry-ginger compote
-
25 minLunchyellow rice, Sesame seed, boiled beets, Red pepper, green pepper, Japanese soy sauce, sesame oil, lemon juice, mayonnaise with lemon, cut white cabbages, canned corn,oriental salad with sesame dressing
-
5 minLunchnectarine, White bread, apricot jam, dairy spread natural light, Brown bread,two-color fruit sandwich
-
25 minLunchGreek yoghurt, dill, cucumber, Red onion, egg, semi-skimmed milk, wholemeal flour, sunflower oil, warm smoked salmon steak,wholegrain blinis with salmon
Nutrition
400Calories
Sodium0% DV0g
Fat46% DV30g
Protein20% DV10g
Carbs6% DV18g
Fiber0% DV0g
Loved it