Ingredients
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Method
-
Making the bone stock
Place the bone in water and simmer gently over a low heat for about 1.5 hours, until the stock is full of flavour.
90 min -
Preparing the celeriac
Peel the celeriac and cut it into cubes.
5 min -
Sweating the celeriac
Sweat the celeriac cubes in lard until softened.
8 min -
Toasting the roux
Toast the flour with the green parsley for a short while to form a roux.
3 min -
Adding the stock
Whisk the roux into the bone stock, then boil the soup for 6 to 8 minutes.
7 min -
Sour cream and pepper
Remove from the heat, then season by stirring in the sour cream and pepper.
2 min -
Serving
Serve hot, with bread rolls on the side.
1 min
| Nutrient | Total (5 servings) | 1 servings |
|---|---|---|
| Energy | 880 kcal | 176 kcal |
| Fat | 34 g | 6,9 g |
| of which saturates | 16 g | 3,2 g |
| Carbohydrates | 122 g | 24 g |
| Protein | 23 g | 4,7 g |
| Fibre | 9,9 g | 2,0 g |
An estimate calculated from the raw weight of the ingredients. Not included: bone, lard, salt. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, celery
For sensitive digestion: flour, sour cream (lactose), bread roll (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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