Summary

Ingredients

• 3 apples (Elstar)
• 2 onions)
• 2 tablespoon butter
• salt and pepper
• 3 stalks thyme
• 400 g potato (s), floury boilin
• 400 g celeriac
• 700 ml vegetable stock
• 0.5 ½ lime (s)
• 50 g sweet cream
• 200 ml milk
• some sour cream
• 2 slices pumpernickel

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Instructions

1. Wash the apples well and rub dry. Cut ½ apple with peel into small cubes. Peel and core the remaining apples and cut into larger pieces.
2. Peel the onion and chop finely. Sweat 2 tablespoons of this in 1 tablespoon butter until translucent, then add the finely diced apple pieces and sweat with them. Salt, pepper, season with thyme and set aside.
3. Peel and dice the potatoes and celery. Fry the remaining onion cubes in 1 tablespoon butter. Add the potatoes, celery and the roughly chopped apple cubes and sauté briefly. Deglaze with the broth, cream, milk and the juice of the lime, season and bring to the boil. Let the lid simmer for about 15 minutes. Now finely puree the soup and season to taste again.
4. Cut the bread into small pieces and toast in a coated pan. Serve the soup with the diced apple and onion, the hash browns and the sour cream.