Apple celeriac soup

Ingredients for 2 people
  •     1Celery-rave
  •     1Onion
  •     2Apples
  •     2gousses Garlic
  •     10g Thyme (and sage)
  •     100ml Whipped Cream
  •     1Baguette
  •     50g Shredded County
  •     2cupil. olive oil
  •     800ml Vegetable broth
  •     Salt
  •     Pepper

Preparation steps

1. Preheat the oven to 200oC (th.6). Prepare the broth. Peel the celeriac. Using the peeler, cut 6 thin slices of celeriac per person. Cut the rest into 1 to 2 cm pieces. Slice the onion. Cut the apple into small pieces. Slice or crush the garlic. Remove the sage and thyme leaves from the sprigs and cut them.

2. Heat 1/2 teaspoon. tablespoon of olive oil over medium heat in the soup pot a pot. Add the diced celeriac and apple, then continue cooking for 4 to 6 minutes. Stir from time to time.

3. Add the broth. Bring the soup to a boil, cover and simmer for 20 minutes. Add the cream and grind with the dipping blender until you have a homogeneous soup. Season with salt and pepper.

4. Meanwhile, cut the baguette and arrange the county and the other half of the thyme on both halves. Bake for 6 to 8 minutes.

5. Heat 1/2 teaspoon. tablespoon of olive oil per person over high heat in the pan. Season the celery slices with salt and pepper generously. Brown with remaining sage leaves 3 to 4 minutes on each side. Drain them on a paper towel.

6. Pour the soup into bowls. Garnish with celeriac chips and sage. Serve with cheese bruschettas.

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