🍲 Curry Celery Soup with Smoked Goose Breast

Name: Curry Celery Soup with Smoked Goose Breast
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g celery; 2 parsley roots; 1 shallot; 1 clove garlic; 1 tbsp butter; oil (for frying); 600 ml poultry broth; 200 ml whipping cream; 2 tbsp crème fraîche; curry powder; salt; cayenne pepper; horseradish (jar); 50 g smoked goose breast (in very thin slices)

487 kcal · 30 min · 4 servings

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Ingredients

400 g celery
2 parsley roots
1 shallot
1 clove garlic
1 tbsp butter
oil (for frying)
600 ml poultry broth
200 ml whipping cream
2 tbsp crème fraîche
curry powder
salt
cayenne pepper
horseradish (jar)
50 g smoked goose breast (in very thin slices)

Instructions

1. Peel the celery stalks and cut them into small cubes.
2. Peel the parsley roots. Slice half into thin rounds and dice the rest.
3. Peel the shallots and the garlic clove and dice them as well.
4. Sauté the diced ingredients in hot butter until translucent but not brown. Pour in the broth, add the cream, and let the soup simmer gently for about 30 minutes.
5. Meanwhile, fry the parsley root slices in hot oil until golden brown. Place them on kitchen paper to drain the oil and sprinkle lightly with salt.
6. Puree the soup finely with a hand blender (strain it if desired), stir in the crème fraîche, and season with curry, salt, cayenne pepper, and horseradish. Garnish with the chips and serve the soup immediately with the goose breast.

Nutrition per serving

kcal: 487
Protein: 15 g · Fett/Fat: 44 g · Carbs: 10 g