Summary

Ingredients

• 1 small onion (s), finely chopped
• 1 tablespoon oil
• 300 g celeriac
• 200 g pear (s)
• 100 ml white wine
• 500 ml vegetable stock
• 125 g crème fraîche or cream, milk or cremefine
• salt and pepper
• Cinnamon powder
• 1 tablespoon lemon juice
• 30 g walnuts
• 1 tablespoon thyme
• 0.5 teaspoon ½ curry powder (lemon curry)
• Chili powder
• 1 teaspoon ginger root, finely chopped, possibly

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Instructions

1. Sweat the finely chopped onion in the oil. Peel and dice the celery bulb and pear. Add to the onion and sauté. Add lemon curry and - if you like - 1 teaspoon of finely chopped ginger.
2. Deglaze with the white wine, pour in the vegetable stock and simmer for about 20 minutes. Then puree with a hand blender, add creme fraîche or cream (if you want to save calories, you can replace these with milk or cremefine) and mix up again. Season with salt, pepper and lemon juice.
3. Roughly chop the walnuts and roast them in a pan without fat, then sprinkle with a little cinnamon. Sprinkle the walnuts over the soup before serving and - if you like cinnamon - also sprinkle some cinnamon on the soup.