Filter
Reset
Sort ByRelevance
Dwheatley
Winter celeriac meal soup with sausages and mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the leeks into thin rings and the chipolata sausage into 3 cm pieces.
-
Cut the celeriac into slices, cut off the peel and cut the slices into cubes.
-
Heat half of the olive oil in a soup pot and fry the onion and celeriac for 2-3 minutes.
-
Pour in the stock and boil the celeriac gently for 15 minutes.
-
Heat the rest of the olive oil in a frying pan and fry the pieces of chipolata sausage or, if desired, the mergue sausage and the mushrooms are ready for stirring in 4-6 minutes around brown and cooked.
-
Puree the celeriac with the stock with the hand blender to form a smoothly tied soup.
-
Stir in the leek with the sausage-mushroom mixture and warm the soup for another 2-3 minutes.
-
Add salt and pepper to taste.
-
Serve the soup in deep plates and sprinkle the cheese over it.
-
25 minMain dishleeks, mushrooms, Red pepper, garlic, sunflower oil, tomato paste, ginger syrup, chicken broth from tablet, soy sauce, medium sized egg, sesame oil, jumbo shrimp,foeyonghai with shrimp
-
35 minMain dishhalf-to-half-chopped, egg, grated mature cheese, tomato cubes, sticking potatoes, broccoli florets, olive oil, Red onions, garlic,minced with broccoli
-
20 minMain dishbutter, olive oil, Roast beef, oregano leaf, Red pepper, shallot, Red wine,roast beef with shallots and peppers
-
25 minMain dishstew potatoes, broken green beans, lemon, Red onions, garlic, olive oil, seafood, paprika, parsley,seafood with garlic and parsley
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it