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.
-
15 minMain dishshell paste, mussel vegetable, traditional olive oil, sugo isolana tomato sauce in pot, frozen mussels, crab in water,pasta with crab and mussels -
25 minMain dishbasmati rice, onions, beef tomatoes, mango, Indian curry sauce, Dutch shrimps,rice with Indian shrimp curry sauce -
15 minMain dishtagliatelle, onion, Chestnut mushroom, traditional olive oil, frozen garden peas, vegetable stock, hot water, hamham, cooking cream,tagliatelle with pea sauce and coburg ham -
20 minMain dishquick-cooking rice, onion, beef tartar, garlic pepper, bread-crumbs, egg, liquid margarine, Broccoli, creme fraiche,pepper tartar balls with rice and broccoli
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it