servings
For the soup
- 1 large piece of celeriac
- 1 apple e.g. Jonagold
- 2 tbsp butter
- 100 ml apple wine cider
- 700 ml vegetable stock
- 100 ml cream
- A pinch of salt
For the garnish
- 2 stalks of celery
- 1 apple e.g. Jonagold
- Salt
- Cayenne pepper ¼ tsp, if you like it hotter, add more
- ½ lemon juice
- 2 tbsp rapeseed oil
- 1 tbsp sugar
- Clean, peel, wash and dice the celeriac. Peel, core and dice the apple. Melt the butter in a pan. Sauté the celeriac and diced apple in it. Deglaze with cider. Add the stock and a pinch of salt. Simmer for 20 minutes over a medium heat. Then add the cream and simmer for a further 5 minutes. Purée until smooth.
- For the garnish, clean and wash the celery and cut into small pieces. Wash, core and cut the apple into thin slices and cut them in half. Heat the oil in a pan. Fry the celery and apple pieces for a few minutes. Add the salt, lemon juice and cayenne pepper and stir well. Sprinkle with the sugar and allow to caramelise.
- Pour the soup into bowls, top with the celery and apple mixture, and serve immediately.