John Myers
Ingredients for 2 servings:
- 1 large onion(s)
- 1 small celeriac
- 3 small potatoes
- 300 ml vegetable stock
- some oat milk (oat drink)
- 3 slices of processed cheese
- salt and pepper
- 1 mace
- 2 shallots
- 6 apricots
- some crème fraîche
- some olive oil for frying
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
simple, vegetarian
Peel and dice the onions, and fry them in a little olive oil. Peel, wash, and dice the celery and potatoes, then add them to the fried onions. Deglaze the vegetables with the vegetable stock and cook until soft. Then puree the ingredients. Add enough oat milk to the puree to make a creamy soup. Add the sliced shallots and stir. Season the soup with salt, pepper, and nutmeg. Peel the shallots, slice them into rings, and fry them in a little olive oil. Tip: For a non-vegetarian version of the topping, fry the bacon first, then the shallots. Wash, halve, pit, and slice the apricots. Briefly add the pieces to the shallots. Serve the soup on plates. Place the shallot and apricot topping in the center and garnish with crème fraîche.
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