John Myers
Apple and Celery Soup with Roasted Fennel
The perfect apple and celery soup with roasted fennel recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 1 Clove of garlic
- 350 g Celery root
- 2 Apples
- 2 tbsp Rapeseed oil
- 600 ml Vegetable broth
- 1 Fennel bulb
- 1 Salt
- 1 Pepper
- 100 ml Soy cream
- First, the onions, garlic and celery are peeled and roughly diced.
- Then peel and quarter the apples, remove the core and also cut into large cubes.
- Heat 1 tablespoons of oil in a large saucepan and sauté the onion cubes over medium heat until translucent. Add celery and apple pieces and sauté briefly.
- Deglaze with the broth and simmer over a low heat for about 45 minutes.
- In the meantime, clean, wash and drain the fennel. Either dice the fennel into small cubes or cut into slices.
- Heat the remaining oil in a pan and roast the fennel in it over medium heat while stirring until golden brown and soft. Salt, pepper and keep warm.
- Finely puree the soup with a hand blender, strain it through a sieve and pour it back into the pot.
- Add the soy cream and heat everything again for about 1 minute. Finally, season with salt and pepper and garnish with the roasted fennel.
- If you like our recipes and pictures, we would be very happy to receive ratings and comments. HomemadeCuisine wishes you lots of fun cooking
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