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Marylou
Yvette from above's creamy soup of celeriac
Celeriac soup with parsnip, white wine, walnut oil and fried forest mushrooms.
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Ingredients
Directions
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Chop the onion. Clean the celeriac and cut into cubes.
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Crush the garlic. Fry the onion in the olive oil in a thick-bottomed pan. Add the celeriac and garlic, scoop occasionally.
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Deglaze with the white wine and pour in the stock. Let boil for 25 minutes until the celeriac is tender.
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Puree the soup completely smooth with the hand blender.
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Beat in the crème fraîche and season the soup with salt and pepper. Let it reduce until it thickens.
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Clean the parsnip and cut into thin slices. Tear the forest mushrooms into strips.
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In the meantime, heat the butter and the remaining olive oil in a non-stick pan and quickly fry the parsnip slices and the mushroom strips on both sides.
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Grind over pepper and salt above it. Spoon the soup into bowls, divide the baked parsnip and mushroom over it.
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Drip some nut oil over. Serve directly with the croutons.
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Nutrition
425Calories
Sodium0% DV1.418mg
Fat52% DV34g
Protein14% DV7g
Carbs5% DV16g
Fiber40% DV10g
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