Summary

Ingredients

• 1 small celeriac
• 1 leek, white
• 2 shallot (s)
• 1 clove garlic
• 3 apples, sour (Boskop or similar)
• 1 liter vegetable stock
• 1 lemon (s)
• 100 g olive oil
• sugar
• cinnamon
• sea-salt

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Instructions

1. Wash, peel and cut all vegetables (not the apples!) And sauté them in olive oil. Add a little lemon juice, sugar and salt, fill up with the vegetable stock and simmer until soft. Then puree everything until smooth and serve the soup.
2. In the meantime, glaze the apple wedges in olive oil with a little sugar and add to the soup. Dust everything with a little cinnamon.