🍲 Creamy Celery Apple Soup with Smoked Salmon

Name: Creamy Celery Apple Soup with Smoked Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: celery root 1 pc.; apples, red 2 pcs.; onions, yellow 1 pc.; ginger, fresh 10 g; oil 2 tbsp; salt pinch; pepper, black ground pinch; white wine, dry 100 ml; vegetable broth 800 ml; smoked salmon 100 g; parsley, fresh 20 g; whipping cream 200 ml

284 kcal · 30 min · 4 servings

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Ingredients

celery root 1 pc.
apples, red 2 pcs.
onions, yellow 1 pc.
ginger, fresh 10 g
oil 2 tbsp
salt pinch
pepper, black ground pinch
white wine, dry 100 ml
vegetable broth 800 ml
smoked salmon 100 g
parsley, fresh 20 g
whipping cream 200 ml

Instructions

1. Wash the celery thoroughly under running water.
2. Peel the celery stalks and cut them into quarters.
3. Cut one quarter of the celery into small cubes.
4. Dice the remaining celery roughly.
5. Wash the apples and cut them into quarters as well.
6. Remove the core from the apple quarters.
7. Dice half of one apple into small cubes.
8. Cut the other apple into rough chunks.
9. Halve the onion and peel it.
10. Finely chop the onion.
11. Wash the ginger and peel it.
12. Finely chop the ginger as well.
13. Heat one tablespoon of oil in a pot over high heat.
14. Add the roughly diced celery and the rough apple chunks to the pot.
15. Add the chopped onion and ginger.
16. Sauté the vegetables for about three minutes.
17. Season the mixture with salt and pepper.
18. Deglaze the mixture with white wine.
19. Pour in vegetable broth until the ingredients are covered.
20. Let the soup simmer until soft for about 15 minutes.
21. Cut the smoked salmon into thin strips.
22. Wash the parsley and shake it dry.
23. Remove the thick stems from the parsley.
24. Cut the parsley leaves into thin strips.
25. Heat one tablespoon of oil in a separate pan over high heat.
26. Sauté the small celery cubes and small apple pieces in the pan.
27. Cook the topping ingredients for about three minutes.
28. Remove the pan from the heat.
29. Season the topping with salt and pepper.
30. Mix the topping with the salmon strips and parsley.
31. Set the mixture aside.
32. Add the cream to the cooked soup.
33. Puree the soup finely with a blender.
34. Taste the soup and adjust seasoning if needed.
35. Serve the soup onto plates.
36. Garnish the plates with the salmon and celery topping.
37. Serve the soup warm.

Nutrition per serving

kcal: 284
Protein: 10 g · Fett/Fat: 19 g · Carbs: 21 g