Vegetable and Apple Soup

For the soup: Peel and dice the celery. Peel the carrots into thin slices. Peel, quarter, core and roughly dice the apples, except for one. Wash the leek and cut into rings.

Melt 30 g butter in a large saucepan, sauté the vegetables and apples over a medium heat for 5 minutes. Season with salt, pepper and marjoram. Pour in the broth and bring to the boil. Cover and simmer over a medium heat for 30 minutes. Then puree the soup with the cutting stick.

Add whipped cream, bring to the boil briefly, season with salt and pepper.

For the topping: Cut the apples into thin slices from the core and dice, sauté in 10 g melted butter. Coarsely chop the walnuts, roast them briefly. Pluck the parsley and chop. Arrange the vegetable and apple soup on plates. Serve sprinkled with apple and nut mixture and parsley.