Celery-apple-cream soup with spicy pig's ears
very easy
50 mins
50 mins
Ingredients
- 1 pack of (270 g) Fresh puff pastry for strudel and small pastries (42 x 24 cm; refrigerated shelf)
- 50 g dried tomatoes
- 1 Egg yolk (size M)
- 200 g Pork sausage
- 7-10 Tbsp freshly ground black pepper
- 200 g Potatoes
- 1 Onion
- 600 g Celeriac
- 2 Apples (about 160 g each)
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 900 ml Vegetable broth
- 100 g Whipped cream
- 4 Stem(s) Parsley
- 1 pinch Sugar
- baking paper
Directions
- 1
Take the puff pastry out of the fridge about 10 minutes before processing. Finely dice the tomatoes. Whisk egg yolk and 2 tbsp. water. Remove the puff pastry from the packaging and unroll. Crumble the ground pork finely.
- 2
Sprinkle with tomatoes, season with pepper.
- 3
Roll up tightly from both long sides towards the middle, cut into approx. 20-24 slices. Place the slices on a baking tray lined with baking paper and press down gently. Spread the edges of the dough with egg yolk.
- 4
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes. Remove from the oven and place on a cake rack.
- 5
In the meantime, peel, wash and coarsely dice the potatoes for the soup. Peel and chop the onion. Celery peel, wash and roughly dice. Wash apples, put 1/2 apple with skin aside. Peel the remaining apples, quarter them, cut out the core and dice coarsely.
- 6
Heat the oil in a pot. Fry the onions, potatoes, apples and celery in it, turning, and season with salt and pepper. Deglaze with stock and cream, bring to the boil, cover and cook for about 20 minutes.
- 7
Meanwhile wash parsley, shake dry and chop finely. Remove seeds from the apple and dice finely. Remove the soup from the heat, puree it finely and season to taste with salt, pepper and sugar.
- 8
Arrange the soup in small bowls, sprinkle with apple and parsley. Add the pig's ears.
Nutrition Facts
700 kcal
49 g
46 g
20 g
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