2 onions, 600 g celeriac, 150 g apples, 250 g floury potatoes, 2 tablespoons of cooking oil, 1.2 l vegetable broth, 150 g crème fraîche, salt, freshly ground pepper
150 g apples, 100 g celery, some thyme leaves, 1 tablespoon of sugar, 1 tbsp butter, salt, 3 tbsp calvados
Peel onions. Peel the celeriac, apples and potatoes. Cut the vegetables into cubes. Heat the oil in a pot. Braise onion, celery, potato and apple cubes. Add the broth and cook on a low heat with a lid about 25 minutes. Then puree the soup and put it through a sieve. Mix in crème fraîche with a whisk. Season the soup with salt and pepper.
Wash and core the apples and cut them into small cubes. Wash celery and cut into small slices. Caramelize sugar in a coated pan over medium heat, add butter, add apple cubes and celery. Salt the whole thing and deglaze with calvados. Add the thyme leaves and stir briefly so that everything still has a bite.
150 g apples, 100 g celery, some thyme leaves, 1 tablespoon of sugar, 1 tbsp butter, salt, 3 tbsp calvados
Peel onions. Peel the celeriac, apples and potatoes. Cut the vegetables into cubes. Heat the oil in a pot. Braise onion, celery, potato and apple cubes. Add the broth and cook on a low heat with a lid about 25 minutes. Then puree the soup and put it through a sieve. Mix in crème fraîche with a whisk. Season the soup with salt and pepper.
Wash and core the apples and cut them into small cubes. Wash celery and cut into small slices. Caramelize sugar in a coated pan over medium heat, add butter, add apple cubes and celery. Salt the whole thing and deglaze with calvados. Add the thyme leaves and stir briefly so that everything still has a bite.
Serve the soup with the mix of apple and celery.
Niciun comentariu:
Trimiteți un comentariu