John Myers
Contents
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Ingredients
- 300 g Celeriac fresh
- 1 Apple
- 1 tbsp Butter
- 100 ml Cider
- 500 ml Vegetable broth
- 200 ml Cream
- 50 g Butter
- Salt
- Pepper
- Lemon juice
Instructions
- Peel the celery and apple, cut into cubes and sauté in the butter. Deglaze with the cider, add the vegetable stock and cream and simmer over medium heat for about 20 minutes.
- Puree the celery soup with a hand blender or blender, strain through a fine sieve and season with salt, pepper and lemon juice.
- Add the butter to the soup, mix until foamy and divide into cups or deep plates.
- Tip 4: I cut out little asterisks from carrots and celery and blanched them briefly. Are a nice decoration.
Nutrition
Serving: 100gCalories: 116kcalCarbohydrates: 1.6gProtein: 0.9gFat: 11.6g
