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2 portions, 1 portion 

½ l chicken broth

2 big potatoes

4 apples

1 leek

200g of celeriac

Juice of 1 orange

2 tbsp of cream cheese

2 slices of toasted barley bread

1.       Heat the chicken broth to boil, add chopped potatoes.

2.       Peel and chop the apples, leeks and celeriac and add to the already boiling potatoes. Boil until all the vegetables are soft.

3.       Add the orange juice and cream cheese.

4.       Puree everything until smooth.

5.       Toast the barley bread and serve with the soup.

 

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