Creamy apple-celery soup

Name: Creamy apple-celery soup
Yield: 1
Ingredients: 1 Celery tuber (about 500 g); 2 (approx. 200 g) Potatoes; 1 sour apple (e.g. Jonathan); 30 g diced lean ham; 1 TEASPOON Oil; 200 ml Milk; 2 TEASPOONS Vegetable broth (instant); 2 TABLESPOONS Schmand; 1-2 TEASPOONS Horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 Celery tuber (about 500 g)
2 (approx. 200 g) Potatoes
1 sour apple (e.g. Jonathan)
30 g diced lean ham
1 TEASPOON Oil
200 ml Milk
2 TEASPOONS Vegetable broth (instant)
2 TABLESPOONS Schmand
1-2 TEASPOONS Horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
##celery## peel and halve. Cut off 4 wafer-thin slices, dice the rest roughly. ##Peel, wash and chop the potatoes##. ##Apple## quarter, remove seeds and dice finely.
2
Fry the ham in a pot until crisp and take it out. Heat the oil in the ham fat. Fry the celery slices in it until crispy and take them out. Set aside with 1 tsp. apple cubes. Put the celery and the rest of the apple cubes into the pot.
3
Add 300 ml water and milk and bring to the boil. Stir in stock. Cover and simmer for about 20 minutes.
4
Puree the soup. Stir in sour cream and horseradish. Cook the apple cubes in the soup for 3 minutes. Season to taste with salt, pepper and 1 pinch of sugar. Sprinkle with the crispy celery slices and ham.