Filter
Reset
Sort ByRelevance
Dinocakes
Slender snars with parsnip and smoked chicken
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Lengthen the pot of chicken broth with water until you have 1 liter of broth.
-
Rinse the split peas in a colander and put them up with the stock. Bring gently to the boil.
-
Add half of the celeriac and half of the leeks and simmer for about 1 hour with the lid on the pan. Stir the soup regularly.
-
Add the remaining celeriac and leeks about 10 minutes before the end of the cooking time.
-
Season the soup with a little broth powder or salt and pepper.
-
In the meantime, heat the oil in a frying pan and stir fry the parsnip for about 5 minutes until it is al dente and golden brown.
-
Scoop the parsnip with the celery and parsley through the soup. Divide the strips of chicken fillet over them.
-
Delicious with toasted (sourdough) bread.
-
20 minLunchbutter, sugar, Apple, chicory, watercress, lamb's lettuce, fricandeau, honey, mustard, Red wine vinegar, sunflower oil,chicory salad with caramel apple and fricandeau
-
15 minLunchfeta, mayonnaise, fresh parsley, green olive, Brown bread, cucumber, cress,fetas spread with persilever, olives and cucumber
-
10 minLunchbagels, fresh cream cheese with horseradish, arugula, smoked salmon, freshly ground black pepper,bagels with salmon
-
15 minLunchcooked beet, smoked trout fillet, sour cream, capers, fresh dill, fresh dill, mustard, extra virgin olive oil, balsamic vinegar,beetroot salad with caper dressing
Nutrition
395Calories
Sodium0% DV0g
Fat12% DV8g
Protein56% DV28g
Carbs16% DV48g
Fiber0% DV0g
Loved it