Apple and celery cream soup

Ingredients for 4 servings:

• 3 m.-sized apples (Elstar)
• 2 onions
• 2 tbsp butter
• salt and pepper
• 3 stalks of thyme
• 400 g potatoes, floury
• 400 g celeriac
• 700 ml vegetable stock
• ½ lime(s)
• 50 g sweet cream
• 200 ml milk
• some sour cream
• 2 slices of pumpernickel

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hearty and fruity

Wash the apples thoroughly and dry them. Cut ½ apple, including the skin, into small cubes. Peel and core the remaining apples, and cut them into larger pieces. Peel and finely dice the onion. Sauté 2 tablespoons of it in 1 tablespoon of butter until translucent, then add the finely diced apple pieces and sauté. Season with salt and pepper, thyme, and set aside. Peel and dice the potatoes and celery. Fry the remaining diced onion in 1 tablespoon of butter. Add the potatoes, celery, and the roughly chopped apple and fry briefly. Deglaze with the stock, cream, milk, and lime juice, season, and bring to a boil. Simmer with the lid closed for about 15 minutes. Now purée the soup until finely chopped and season again to taste. Cut the bread into small pieces and toast in a non-stick pan. Serve the soup with the diced apple and onion, the hash browns, and the sour cream.