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Dwheatley
Winter celeriac meal soup with sausages and mushrooms
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Ingredients
Directions
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Cut the leeks into thin rings and the chipolata sausage into 3 cm pieces.
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Cut the celeriac into slices, cut off the peel and cut the slices into cubes.
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Heat half of the olive oil in a soup pot and fry the onion and celeriac for 2-3 minutes.
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Pour in the stock and boil the celeriac gently for 15 minutes.
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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.
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Puree the celeriac with the stock with the hand blender to form a smoothly tied soup.
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Stir in the leek with the sausage-mushroom mixture and warm the soup for another 2-3 minutes.
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Add salt and pepper to taste.
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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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