Creamy celery and apple soup

Name: Creamy celery and apple soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 3 Red-skinned apples (approx. 150 g each); 650 g Celery Tuber; 30 g Butter or margarine; 1 l Vegetable broth (glass or instant); 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l oil for frying; 1 TEASPOON Olive oil; 100 g + 4 tsp whipped cream; 2 TABLESPOONS Horseradish (glass); 50 g Bacon cubes

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
3 Red-skinned apples (approx. 150 g each)
650 g Celery Tuber
30 g Butter or margarine
1 l Vegetable broth (glass or instant)
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l oil for frying
1 TEASPOON Olive oil
100 g + 4 tsp whipped cream
2 TABLESPOONS Horseradish (glass)
50 g Bacon cubes

Directions

1
Peel and chop the onion. Peel apples, up to 1/2, and remove core. Peel and wash the celery. Put aside about 50 g celery. Cut apples and remaining celery into small pieces.
2
Melt the fat. Fry apples, celery pieces and onion in it. Add vegetable stock and bay leaf. Season with salt and pepper and let it boil for about 20 minutes. Cut celery aside into wafer-thin slices.
3
Fry in hot oil for 2-3 minutes until golden brown. Take out, salt and let it drip off on kitchen paper. Heat olive oil in a small, coated pan. Leave the bacon in it until crispy. Cut the core out of the remaining 1/2 apple, cut apple into cubes.
4
Add the diced apples to the bacon and fry until transparent. Remove laurel from the soup, puree soup. Stir in 100 g whipped cream and horseradish, season to taste again. Arrange soup in bowls. Add 1 teaspoonful of cream to each bowl and mix until smooth.
5
Sprinkle with celery chips, apple and bacon cubes. Crusty bread tastes good with it.