Apple and Celery Soup

Ingredients

• 1 onion
• 325 g celeriac (1 piece)
• 175 g tart apples (1 tart apple)
• 2 tbsp Rapeseed oil
• 600 ml classic vegetable broth
• 1 bulb fennel
• Salt
• Pepper
• 100 ml soy cream

Instructions

1. 1.

   Peel and roughly dice the onion and celery.

2. 2.

   Peel, quarter, remove the core from the apple, and also cut the apple into rough dice.

3. 3.

   Heat half of the oil in a large pot and sauté the onion dice until translucent over medium heat for 2-3 minutes. Add the celery and apple pieces and sauté for 1 minute. Pour in the broth, bring everything to a boil, and simmer covered over low heat for about 45 minutes.

4. 4.

   Meanwhile, clean, wash, and drain the fennel. Finely dice the fennel.

5. 5.

   Heat a pan, add the remaining oil, and roast the fennel dice in the pan over medium heat, stirring constantly, until everything is well browned and soft. Season with salt and pepper and keep warm.

6. 6.

   Puree the soup ingredients in the broth with an immersion blender.

7. 7.

   Strain the apple and celery soup through a sieve (passé) if desired and pour it back into the pot.

8. 8.

   Add the soy cream and heat everything for another 1 minute. Season the apple and celery soup with salt and pepper, distribute it in preheated soup bowls, and serve garnished with roasted fennel.