Apple-Celery Cream Soup

Ingredients for 4 servings:

• 1 small celeriac
• 1 small onion(s), yellow
• 3 small apples
• 4 small potatoes
• some butter, melted
• 3 tbsp mascarpone (mascarino)
• ¼ liter apple juice
• some salt and pepper, white
• 1 pinch of nutmeg
• 1 liter vegetable broth
• 3 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the celery, onion, and apples, and cut into small cubes. Melt the butter in a soup pot, sauté the celery, onion, and apples in the pot. Deglaze with apple juice, add vegetable stock, stir, and bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes. Peel the potatoes and slice them very thinly. Heat 3 tablespoons of oil in a pan, add the potatoes, and fry until golden brown. Drain on kitchen paper. Whisk the Mascarino until smooth and add to the warm soup. Mix with a whisk or hand blender. Season to taste with salt, ground white pepper, and a pinch of nutmeg. Serve in soup bowls and sprinkle with the potato chips.