Apple-celery-soup
- 500 g Celeriac
- 300 g Apples
- 100 g Onions
- 25 g Butter
- 1 l vegetable broth
- 200 ml whipped cream
- Salt
- Pepper
45 minutes
- 1.
- Peel and dice celeriac. Quarter, core and roughly dice the apples. Dice the onions.
- 2.
- Melt the butter in a saucepan and sauté everything over a medium heat for 5 minutes.
- 3.
- Pour in the vegetable stock and bring to the boil. Cover and simmer over a medium heat for 30 minutes. At the end of the cooking time, finely puree the soup with the cutting stick.
- 4.
- Add the whipped cream, bring to the boil briefly and season with salt and pepper. It goes well with white bread croutons fried in butter.
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