Celery soup with apples

Ingredients for 6 servings:

• 500 g celeriac
• 2 large apples
• 150 g onion(s)
• 3 tbsp butter
• 200 ml brut cider
• 800 ml chicken broth
• 100 g celeriac
• 150 ml oil for frying
• 250 g whipped cream
• Salt and pepper, white

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the celery root and cut into 1 cm cubes. Peel the onion and also dice it finely. Peel and core the apples and chop them into large pieces. Melt the butter in a saucepan. Sauté the onions until translucent. Add the celery cubes and apple pieces. Add the cider, bring to a boil, and reduce by half over medium heat. Then pour in the chicken stock. Simmer the soup over medium heat for 40 minutes. Meanwhile, finely slice the remaining celery using a mandoline, then cut the slices into very fine strips. Heat the oil in a saucepan to approx. 180°C. Fry the celery strips in batches until crispy and drain on kitchen paper. Lightly season with salt. Purée the soup very finely in the pan and then pass it through a fine sieve. Add the cream and bring back to a boil, seasoning with salt and pepper. Serve the celery soup in deep bowls with the celery strips.