| Type | Per person |
|---|---|
| Energy | 290 kcal |
| Fat | 8 gr |
| of which saturated | 2 gr |
| Carbohydrates | 20 gr |
| of which sugars | 4 gr |
| Fibres | 13 gr |
| Protein | 30 gr |
| Salt | 0.73 gr |
Celeriac-garlic soup
Main course
Soup
2 persons
30 - 60 min
With seasonal products
280gr vegetables p.p.
Ingredients
2 persons
| 3-5 cloves of garlic (to taste) |
| 500 grams of celeriac |
| 1 small onion |
| 1 tablespoon oil |
| 1 chicken breast |
| 1/4 stock cube with less salt |
| 100 ml semi-skimmed milk |
| celeriac leaves |
| black pepper |
Preparation
- Loosen the garlic cloves, but do not peel them.
- Fry the garlic in a small dry frying pan with a lid on top for 20 minutes.
- Peel and dice the celeriac.
- Peel and dice the onion.
- Fry the onion in the oil until translucent.
- Add the celeriac with the chicken breast, 400 ml of water and the bouillon tablet and bring to the boil.
- Cook the celeriac for 20 minutes until tender.
- Remove the chicken breast from the pan,
- Press the cooked garlic out of the skins and stir into the soup.
- Puree the soup with a hand blender.
- Bring the soup back to the boil and thin it with some milk.
- Dice the chicken breast and stir it into the soup.
- Wash and trim the celery leaves and sprinkle them over the soup. Season with black pepper.
Menu suggestion: Serve with (gluten-free) wholemeal bread or brown baguette.
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Nutritional values
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