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Ingredients (4 servings)
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400 g Knollensellerie
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400 g Erdäpfel
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2 Stk. Zwiebeln
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2 Stk. Äpfel
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200 ml Schlagobers
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40 g Sommerbutter
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800 ml Wasser
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel the celeriac, potatoes, and onions and cut them into coarse cubes.
- Heat half of the butter in a large pot, briefly sauté the diced vegetables, and pour in the water. Cover and simmer for about 20 minutes until soft.
- Meanwhile, wash and core the apples and cut them into thin wedges. Melt the remaining butter in a pan and fry the apple wedges until golden brown.
- Pour the heavy cream into the pot, puree the soup until smooth, and season generously with salt, pepper, and a pinch of nutmeg. Serve garnished with the warm apple wedges.
