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Gluten Free Jeannie
Pea soup with leek and mint
Well-stuffed pea soup with celeriac, leeks, peas and mint.
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Ingredients
Directions
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Halve the onion (s). Heat the frying pan without oil or butter and fry the onion on the cutting edge for 8 minutes on medium heat. He may become black.
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In the meantime, bring the water with salt, the bay leaf and the split peas to a simmer.
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Leave to simmer for 20 minutes with the lid on the pan. Stir frequently. Add the onion after 8 minutes.
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Meanwhile, peel the celeriac and cut into 1 cm cubes.
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Cut the leeks into thin half rings. Slice the mint leaves and keep a few twigs separate.
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Remove the onion from the soup pan.
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Add half of celeriac, ¾ of leeks, fresh mint and garden peas. Cook for 20 minutes until the vegetables are tender. Stir frequently.
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Meanwhile, heat the oil in a frying pan and fry the remaining celeriac for 15 min. On medium heat until golden and done. Season with pepper.
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Remove the soup pan from the heat, remove the bay leaf and puree the soup with the hand blender. Season with pepper and salt.
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Spoon the soup into the bowls and divide the celeriac, the rest of the leeks and the fresh sprigs of grass left behind.
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Nutrition
490Calories
Sodium7% DV160mg
Fat14% DV9g
Protein60% DV30g
Carbs19% DV58g
Fiber112% DV28g
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