Celery and apple cream soup with grilled apple chips, roasted hazelnuts and brown butter


Celery and apple cream soup with grilled apple chips, roasted hazelnuts and brown butter

I just love this kind of cooking that is just a spontanious cration. When I'm motivated by the impuls or just by a product that captures my imagination. And this is the case.

During last edition of Nature & be ECO Fairs I had a pleasure to visit Wiatrowy Sad stand. They are a growing local producer of delicious juices, made mainly from apples. Their juices are 100% natural, no water, sugar or any preservatives were added.

My kids just love them and now I love them as well, as I figured out that they are just perfect for my cooking experiments 🙂 I have so many ideas in my head how to use them, and I just can't wait to start. I hope my dishes will turn out as great as I imagine )

So let me take you for a journey through some new flavours. As I assume cooking with natural fruit juices is not very common in your everyday kitchen.

Let's begin with this delicious, autumn cream soup in which apple and celery play a main role.

 Makes 3-4 servings

  • 250 grams celery root, diced
  • 20 grams spring onion (white part only) or shallot, finely chopped
  • 125 grams apple, diced
  • 400 ml veggie stock
  • 150-200 ml natural apple juice
  • 1 tsp canola oil
  • 100 grams butter+ 1 tsp of butter
  • 1 medium apple, sliced thinly (use mandolin)
  • 1 tbsp maple syrup
  • handful hazelnuts, roasted on a dry pan
  • fresh thyme leaves, for decoration
  • salt, pepper to taste
  1. Start with preparing brown butter.

    You will need a saucepan with white bottom (white bottom is needed to see the colour of the butter) and a wooden spoon.

    Cut the butter into smaller pieces and put them in the saucepan. Put it on a medium heat, and heat it slowly. Butter will firstly foam and splash but then it will start to brown. When it get a caramel colour take the saucepan off the heat and pour the butter into a new container. Set aside.

    Heat 1 tsp of oil and 1 tsp of butter in a larger pot.

    Add chopped onion and fry a while without coloring.

    Add celery and fry one more minute.

    Pour stock ver the celery and onion and cook them until tender.

    Just before that add chopped apple. Cook everything together until the apple and celery are soft enough to blend them.

    Using your hand blender blend them until smooth. Add as much apple juice as you like to get desired consistency.

    Take the soup back to the stove and heat it.

    Check the seasoning and add salt and pepper if needed.

    Serve it with an apple chips, roasted hazelnuts and a brown butter drizzle. Sprinkle with fresh thyme leaves.


Recipe Notes

Apple chips*

Preheat the oven to 220 C degrees (grill function)

Layer the baking tray with the parchment paper. Place the apple slices and brush them slightly with maple syrup.

Bake for a few minutes controlling the colour. Remove from the oven while nicely brown.


Article Categories:
Vege and Vegan · Soups

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