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Winter celeriac meal soup with sausages and mushrooms
 
 
4 ServingsPTM30 min

Winter celeriac meal soup with sausages and mushrooms


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Directions

  1. Cut the leeks into thin rings and the chipolata sausage into 3 cm pieces.
  2. Cut the celeriac into slices, cut off the peel and cut the slices into cubes.
  3. Heat half of the olive oil in a soup pot and fry the onion and celeriac for 2-3 minutes.
  4. Pour in the stock and boil the celeriac gently for 15 minutes.
  5. 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.
  6. Puree the celeriac with the stock with the hand blender to form a smoothly tied soup.
  7. Stir in the leek with the sausage-mushroom mixture and warm the soup for another 2-3 minutes.
  8. Add salt and pepper to taste.
  9. Serve the soup in deep plates and sprinkle the cheese over it.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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