Celery and apple soup
4 persons - 30 minutes
Ingredients for the soup:
25 grams butter
1 onion, peeled and chopped
1 floury potato (250 grams), peeled and chopped
1 apple (250 grams) Bramley or Belle de Boskoop, peeled, cored, chopped
1 head of celery, destringed and chopped (reserve the leaves)
500 millilitres water
2 stock cubes or bouillon concentrates
Ingredients for the cream:
25 grams Roquefort (or other cheese)
12 grams chopped walnuts
3 tablespoons fresh cream
1 tablespoon of celery leaves (or chopped spring onion)
Preparation:
Gently fry the onion in butter until soft (3 minutes)
Add the potato and the apple. Cook for 10 minutes on low heat.
Add celery, water and stock cubes.
Bring to the boil, then cook gently 15 minutes on medium heat.
Put in the mixer until smooth.
Serve in bowls.
Mix all the ingredients of the cream together and drop some into each soup.
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