Apple-celery Soup and Consommé Double Perfumed with Sherry

5 from 3 votes
Prep Time 45 minutes
Cook Time 8 hours 20 minutes
Rest Time 20 minutes
Total Time 9 hours 25 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 68 kcal


For the quick figs with goat cheese:

  • 6 Pc. Fresh thyme
  • 8 Figs fresh
  • 2 tbsp Honey
  • 1 Pr Salt
  • 150 g Goat cheese

Beetroot soup:

  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 1 Pr Ginger
  • 4 Pc. Beetroot tubers
  • 1 l Broth
  • 400 ml Coconut milk
  • 1 Pr Salt
  • 1 Pr Pepper
  • 1 shot Orange juice

For the apple-celery-mustard soup:

  • 200 g Celery root
  • 150 g Potatoes
  • 1 Pc. Onion
  • 4 Pc. Apples
  • 1 tbsp Mustard coarse
  • 750 ml Vegetable broth
  • 125 ml Cider
  • 150 ml Cream
  • 1 Pr Salt
  • 1 Pr Pepper
  • 200 g Smoked salmon

For the consommé double with sherry:

  • 1,5 kg Deer bones
  • 3 kg Soup greens fresh
  • 100 g Tomato paste
  • 1 Pr Rosemary
  • 1 Pr Thyme
  • 1 Pr Salt
  • 1 Pr Pepper
  • 1 tbsp Venison Seasoning
  • 500 ml Red wine
  • 500 g Roe deer meat (fe) fresh
  • 3 Pc. Eggs
  • 2 tbsp Sherry
  • 1 tbsp Oil


Quick figs with goat cheese:

  • Boil the thyme with honey and six tablespoons of water for five minutes until it has a syrupy consistency.
  • Wash the figs and cut the bottom flat. Cut the upper piece of the fig, but not deep enough to separate the figs.
  • Then fill the figs with the goat cheese. Cook in the oven for about five minutes at 230 degrees.
  • Then drizzle with honey and serve.

Beetroot soup:

  • Sauté a small onion with the clove of garlic in butter and add a pinch of ginger.
  • Sweat the four bulbs of beetroot and deglaze with a liter of broth.
  • Salt and pepper as desired.
  • Then puree everything with a hand blender to a fine mass and add the coconut milk.
  • Season to taste with a dash of orange juice.

Apple-celery-mustard soup:

  • Sweat vegetables and apples in butter.
  • Then deglaze with the stock.
  • Then simmer for about 25 minutes.
  • Puree all ingredients and add the cider and cream.
  • Garnish with smoked salmon and serve.

Consommé double with sherry:

  • Place the bones in a roasting pan that is not too high. Pour oil over the bones so that everything is moistened.
  • Cook everything in the oven at 220 degrees for ten minutes.
  • Roast an onion in the pan until black!
  • After about ten minutes, take the roasting pan out of the oven, turn the bones and spread the tomato paste on top. Then put everything back in the oven.
  • Clean and roughly chop the vegetables. After another ten minutes, add the vegetables and herbs to the bones. Let everything cook in the oven for another 30 minutes.
  • Fill a large saucepan with three liters of cold water and add the game seasoning.
  • Then put the bones in the cold water, first deglaze the bones in the roasting pan with wine. Then also add the remaining contents of the roaster to the pan.
  • Heat everything up strongly and skim off the foam that is created. As soon as there is no more foam, reduce the heat.
  • Let everything simmer for seven to eight hours with the lid slightly tilted. Then put everything through a fine sieve and let it cool down.
  • Put one liter of stock in a saucepan. Add the finely chopped carrots, celery, leek and onions.
  • Mix the ground game with egg white, then heat slowly. As soon as the first flakes of protein form, stop stirring and maximize the heat.
  • Shortly before the broth comes to the boil, turn it down so that the broth just simmered. The so-called Klärkuchen is now formed. Skim it off after about ten minutes.
  • Pour the broth through a clean cloth. Season to taste with salt, pepper and sherry.


Serving: 100gCalories: 68kcalCarbohydrates: 2.9gProtein: 7gFat: 2.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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