Celery Soup with Blue‑Veined Cheese Crostini

Ingredients

• 1 onion
• 200 g sour apples (1 sour apple)
• 250 g celery root (1 piece)
• 100 g mostly waxy potatoes (2 mostly waxy potatoes)
• 1 tbsp oil
• 650 ml classic vegetable broth
• 40 g Gorgonzola
• 25 g cream cheese (13% fat) (1 tbsp)
• Pepper
• 0.25 whole‑grain baguette
• 200 g celery stalks (from the middle, 3 sticks)
• Salt

Instructions

1. 1.

   Peel and finely dice the onion.

2. 2.

   Peel, quarter, core, and slice the apple into thin rounds.

3. 3.

   Peel the celery root and potatoes and cut them into large cubes.

4. 4.

   Heat oil in a large pot and sauté the onion cubes for several minutes until translucent. Add the apple slices and cook for 1 minute.

5. 5.

   Add the celery root and potatoes, pour in the broth, bring to a boil, then simmer for about 30 minutes over medium heat.

6. 6.

   Meanwhile, mix the Gorgonzola and cream cheese together, seasoning heavily with pepper.

7. 7.

   Slice the baguette, place the slices on a baking sheet, and toast under a hot oven grill from both sides until golden yellow. Let cool.

8. 8.

   Wash, trim, and finely cut the celery stalks, removing leaves. Shave the celery into very thin ribbons.

9. 9.

   Spread the cheese mixture onto the cooled baguette slices (crostini).

10. 10.

    Puree the celery soup and season with salt and pepper. Reheat the crostini briefly under the grill. Sprinkle fresh celery leaves and ribbons over the soup and serve the crostini on the side.