John Myers
Contents
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Ingredients
- 1 Onion
- 1 tbsp Butter
- 700 g Celery bulb
- 3 Apple Elstar
- 1 L Vegetable broth
- 1 Bay leaf
- 100 ml Cream
- 100 g Bacon cubes
- 1 tbsp Olive oil for frying
for seasoning
- Salt pepper
- Cayenne powder
- 4 stems Parsely
Instructions
- Clean, wash and dice the celery. Peel and chop the onion. Peel 2 apples, remove core and cut into small pieces.
- Drain the butter in a saucepan. Sweat the onion cubes until translucent. Add celery and apple pieces, sauté briefly. Deglaze with vegetable stock, add bay leaf, season with salt, pepper and cayenn pepper. Cover and bring the whole thing to a boil and simmer for about 15 minutes.
- Meanwhile, heat the olive oil in a small pan. Fry the bacon cubes until crispy. Wash the third apple, quarter, core and cut into wedges or cubes, add to the bacon and sauté until translucent.
- Remove the bay leaf from the soup. Add the cream and finely puree the apple and celery soup with a hand blender. Wash the parsley, pat dry, put a few leaves aside for decoration. Finely chop the remaining herbs and add to the soup, stir well. Season the soup again with the specified spices.
Serving
- Arrange the apple and celery cream soup in a preheated bowl or soup plate, spread the bacon and apple pieces on top and sprinkle with finely chopped parsley. Crusty bread, crispy baked baguette ...
info
- The creamy soup becomes vegetarian if you omit the bacon. It then tastes just as good. If you have toasted bread cubes with garlic, add to the apple pieces.
- Enjoy the preparation and bon appetite!
Nutrition
Serving: 100gCalories: 49kcalCarbohydrates: 1gProtein: 1.8gFat: 4.2g
