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Ingredients

Adjust Servings:
400 g celery (1 medium bulb)
250 g apples (2 medium apples)
1 medium onion
30 ml dry vermouth (like Martini) or white wine
30 g butter
3 cloves
100 ml apple juice or water
500-600 ml vegetable broth or water
50-70 ml double cream (optionally)
Apfel-Sellerie-Suppe – Apple and Celery Soup

Apfel-Sellerie-Suppe – Apple and Celery Soup

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 30
  • Serves 4
  • Medium

Ingredients

  • 400 g celery (1 medium bulb)

  • 250 g apples (2 medium apples)

  • 1 medium onion

  • 30 ml dry vermouth (like Martini) or white wine

  • 30 g butter

  • 3 cloves

  • 100 ml apple juice or water

  • 500-600 ml vegetable broth or water

  • 50-70 ml double cream (optionally)

Directions

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During apple season in Austria, which is in autumn, you will often come across this interesting apple and celery soup in cafes, restaurants and homes. This is celery that makes this soup so flavorsome and sweet, and apples add sour and fruit notes to it. The soup is garnished with poached apples or apple chips and sometimes with rusks.

If in autumn or winter, you happen to be upset – try cooking this soup and smell its flavor. This is a surefire method to raise your spirits! The smells are diverse and just wonderful!

No matter how unusual is the combination of ingredients, this soup is a delicious and beloved by the Austrians autumn dish.

Tips:

  1. The richest variation of the soup is based on vegetable broth and apple juice. But celery and apples add enough taste so water-based soup is also great.
  2. The recipe calls for some double cream, so you may add it if you like more creamy soup or omit for a light version.

Highly recommend try!

Bon appetite!

P.S. For dairy-free version substitute butter with olive oil and add almond or ceshew cream at the end of cooking.

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Steps

1
Done

Peel and cut the onion into medium-sized cubes (as we are going to puree the soup, we don’t need too small cubes).

Peel and cut the celery into 1x1 cm cubes.

Peel and core the apples, cut into large chunks.

2
Done

In a pot, heat butter and olive oil, add the onion and cook for 2 min until transparent.

3
Done

Add the celery and cloves, cook together for 1 min.

4
Done

Add the apples and cook together for 2 min. Then add vermouth, stir and let it evaporate.

5
Done

Pour the broth and juice (or water), add salt and bring to a boil. Reduce heat and simmer until the celery is soft (for 15-20 min).

6
Done

When the celery is done, remove from heat and puree using a blender or a food processor. Adjust the consistency by adding water.

7
Done

Add double cream, if desired, and mix until smooth.

How to serve:
Serve hot, garnish with apple cubes or apple chips.

How to keep:
Can be kept refrigerated for 1-2 days.

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