Since I went to FinlandI have a passion for soups with celery. I’m lucky, I could have developed a passion for herring (note, I’m not that far from it, you shouldn’t push me too much) or for vodka.
In a nutshell.
I tweaked this recipe based on an idea found on Jamie Oliver’s website. Apples and celery, it spoke to me right away. I had already tested this variation in this excellent recipe for celery salad with apples. Try it, you’ll approve.
For 810 people (or for 2 nights 😉 )
- 1 celery rave
- 1 branch of celery
- 5 apples (I took Renoir apples)
- 2 onions
- 2 sprigs of thyme
- 2 liters of vegetable (vegetarian) or poultry broth (homemade or reconstituted with cubes)
- 4 tablespoons of hazelnuts
- 20 cl of whipping cream
- 2 tablespoons of olive oil
Peel the celery. Wash it and cut it into large cubes. Peel and seed the apples. Cut them into quarters. Peel the onion, chop it. Wash and dice the celery. Pass the thyme under water.
Pour 2 tablespoons of olive oil into a large casserole dish. When it is hot, add the diced onion and celery. Leave to cook for about ten minutes. Then add the apple and celery cubes. Mix, let cook for 2 minutes, then add the thyme and pour in the vegetable stock.
Bring to a low boil and simmer over low heat for 40 minutes.
At the end of the time, switch to the blender. Then add half of the cream and mix. Decorate each plate with the remaining cream and sprinkle with some crushed hazelnuts.