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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 45 min |
Vegetable
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 458 | 23% |
| Protein | 7 g | 14% |
| Fat | 36 g | 45% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 31 g | 12% |
| Roughage | 5 g | - |
| Saturates | 20 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 1 | Leeks diced |
| 2 | onions chopped |
| 3 ⅓ cups | Celeriac peeled and diced |
| ¼ cups | butter |
| 5 cups | vegetable stock |
| 1 tablespoon | All purpose flour |
| ⅞ cups | cream |
| salt | |
| freshly ground peppers | |
| finely chopped celery leaves | |
| 4 tablespoons | coarsely chopped Walnut |
Directions
1 Sweat the leek, onion, and the celeriac in butter for about 10 minutes, then sprinkle with flour.
2 Stir well and cook briefly. Whisk in the vegetable stock, bring to a simmer, and puree the soup.
3 Add the cream and simmer for a further 5 minutes over a low heat. Season with salt and pepper.
4 Ladle the soup into bowls and serve garnished with celery leaves and walnuts.
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