John Myers
Cream Soup Made from Celery & Apple with Butter Ginger Croutons
The perfect cream soup made from celery & apple with butter ginger croutons recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh celery, about 350 gr.
- 3 piece Apples, Elstar, approx. 200 gr.
- 1 small Onion
- 1 small Parsley root
- 1 small Clarified butter
- 700 ml Vegetable broth
- Salt pepper
- Lovage fresh
- 150 ml Cream
- 1 piece Ginger, about 20 gr.
- 2 Sting Butter
- 2 piece Toast
- 2 piece Paprika, red
- Peel the celery and parsley root and cut into small cubes. Peel and core the apples and also cut them into small pieces. Peel and finely dice the onion.
- Heat the butter lard and sweat everything in it briefly and then deglaze with hot vegetable stock. Cover and simmer on a low heat until the vegetables are soft.
- For the croutons, peel the ginger and cut into small cubes, remove the crust from the toast and cut into approx. 1 x 1 cm cubes. Heat the butter and briefly sweat the ginger in it. Add the toasted bread cubes and bake crosswise on all sides. Then degrease on crepe.
- When the vegetables are soft, puree the soup with the magic wand, fold in the cream and season with salt and pepper.
- Put the hot soup in a soup cup, garnish with the croutons and a few diced paprika pieces and now ….. bon appetit …..
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