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.
-
35 minLunchminced beef, onion, shallot, garlic, white bread crumbs, cumin powder (djinten), cinnamon powder, cayenne pepper, olive oil, full yogurt, garlic, fresh fresh mint, frozen fresh mint, paprika,köfte with yoghurt mint sauce
-
25 minMain dishchicken breast, butter or margarine, pie pots, red peppers, Stroganoff sauce, creme fraiche, mixed salad, vinaigrette garlic-garden herbs,pastry with stroganoffragout
-
10 minMain dishartichoke hearts, White wine vinegar, olive oil, chickpea (310 g), cherryto, zucchini, roasted peppers from a pot, mini mozzarella balls, green olive, young leaf lettuce,Mediterranean summer salad
-
15 minMain dishwhite cheese cubes, roasted peppers, brown baguette, soft herb butter, fresh honey-mustard dressing, corn salad with beetroot,grilled white cheese with garlic bread
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it