Summary

Ingredients

• 1 large onion (s) (approx. 00 g)
• 750 g potato (s), diced
• 250 g celery, diced
• 2 tablespoon clarified butter
• 1 liter vegetable stock
• 0.7 liters apple juice
• 1 cup whipped cream, well chilled
• 1 apple
• 1 bowl cress
• 1 tablespoon walnuts, chopped
• salt and pepper
• some lemon juice

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Instructions

1. Melt the clarified butter in the pan and let it come to temperature. Briefly sweat the onion, potatoes and celery in it. Deglaze with the vegetable stock and apple juice and simmer over low heat for 20 minutes. Be careful not to let it boil too much.
2. In the meantime, whip half of the whipped cream until stiff. Peel the apple, cut into sticks and drizzle with a little lemon juice so that it doesn`t turn brown.
3. When the vegetables are done, the whole thing is pureed. Add the unbeaten half of the whipped cream and stir in. Season to taste with salt and pepper.
4. Now fill the soup into the plates and put a portion of whipped cream on top. Scatter the apple sticks, cress and walnuts on top of the whipped cream. I always have one or two crispy toasted slices of baguette with me.