Summary

Ingredients

• 500 g celeriac
• 2 apples
• 1 pear (s)
• 20 g mararine
• 1 ¼ liter vegetable stock
• 20 g hazelnuts, chopped
• truffle oil
• sea-salt
• 0.5 teaspoon ½ pepper, colored, ground

For the deposit:

• 2 onions)
• 3 slices bread (country bread)
• 100 g tofu, deep fried
• 2 tablespoon olive oil for frying

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Instructions

1. Peel the celery, apples and pears and cut into cubes.
2. Melt the margarine in a saucepan and fry the celery, apples and pears over high heat for 5 minutes. Salt and pepper lightly. Add the vegetable stock and the hazelnuts, bring to the boil once, stir and simmer gently for 30 minutes.
3. Peel the onion and dice like the tofu. Dice the bread slices as well. Put the olive oil in a pan and fry everything together.
4. Puree the soup, season to taste and fill into plates. Pour the filler over it and drizzle with truffle oil.
5. You can also find the recipe on my website https://vegan-cooking-with-thalija.de/archive/1320