Celery Root Soup with Apple and Blue Cheese Crostini
A fresh celery root soup with apple and cheese crostini is a recipe featuring crisp ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g celery root
- 1 starchy potato
- 1 Carrot
- 1 Shallot
- 1 small apple (e.g., Braeburn)
- 3 tbsp butter
- 100 ml apple cider
- 600 ml Vegetable Broth
- 200 g whipping cream
- Salt
- Pepper (freshly ground)
- Lemon juice
- 8 slices baguette
- 150 g blue cheese
Instructions
-
1.
Peel the celery root, potato, carrot, shallot and apple; remove the core from the apple and dice all ingredients. In a pot melt 2 tbsp butter and sauté the shallot. Add the vegetable and apple cubes, cook briefly, then deglaze with cider. Reduce slightly, then pour in broth and cream. Season with salt and pepper and simmer on medium heat for about 20 minutes. Puree the soup finely and finish with a splash of lemon juice.
-
2.
Preheat the oven to grill mode. Top the baguette slices with sliced blue cheese and broil until golden.
-
3.
Serve the soup in bowls topped with the cheesy crostini as garnish.
