🍽️ Creamy Celery Soup with Spicy Cheese Crostini

Name: Creamy Celery Soup with Spicy Cheese Crostini
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 200 g tart apples (1 tart apple); 250 g celeriac (1 piece); 100 g mostly waxy potatoes (2 mostly waxy potatoes); 1 tbsp oil; 650 ml classic vegetable broth; 40 g Gorgonzola; 25 g cream cheese (13 % fat) (1 tbsp); pepper; 0.25 whole grain baguette; 200 g celery stalks (from the middle, 3 stalks); salt

194 kcal · 30 min · 4 servings

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Ingredients

1 onion
200 g tart apples (1 tart apple)
250 g celeriac (1 piece)
100 g mostly waxy potatoes (2 mostly waxy potatoes)
1 tbsp oil
650 ml classic vegetable broth
40 g Gorgonzola
25 g cream cheese (13 % fat) (1 tbsp)
pepper
0.25 whole grain baguette
200 g celery stalks (from the middle, 3 stalks)
salt

Instructions

1. Peel the onion.
2. Dice the onion finely.
3. Peel the apple.
4. Cut the apple into quarters.
5. Remove the core from the apple pieces.
6. Slice the apple pieces.
7. Peel the celery root.
8. Peel the potatoes.
9. Cut the celery and potatoes into large cubes.
10. Heat the oil in a large pot.
11. Add the onion cubes to the hot oil.
12. Sauté the onions for a few minutes while stirring until they become translucent.
13. Add the apple slices.
14. Sauté the apples for one minute.
15. Add the celery and potatoes to the pot.
16. Pour in the broth.
17. Bring the soup to a boil.
18. Simmer the soup for about 30 minutes over medium heat.
19. Mix the Gorgonzola and cream cheese in a bowl.
20. Season the cheese mixture generously with pepper.
21. Slice the bread.
22. Place the bread slices on a baking sheet.
23. Toast the bread under the hot oven grill until golden brown.
24. Turn the slices to toast both sides.
25. Let the toasted bread slices cool down.
26. Wash the celery stalks.
27. Clean the celery stalks.
28. Remove the fibrous strings from the celery stalks.
29. Finely chop the celery stalks.
30. Pluck the leaves off the celery stalks.
31. Shave the celery stalks into very thin slices.
32. Spread the cheese mixture onto the cooled bread slices.
33. Puree the cooked celery soup until smooth.
34. Season the soup to taste with salt and pepper.
35. Warm the crostini briefly under the grill again.
36. Sprinkle the finely chopped celery leaves over the finished soup.
37. Sprinkle the finely sliced celery over the finished soup.
38. Serve the crostini on the side.

Nutrition per serving

kcal: 194
Protein: 7 g · Fett/Fat: 8 g · Carbs: 21 g