Apple-celery-soup

For 4 people
  • 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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