Apple soup or soup from apples…
I can almost hear you thinking; what has gotten into this girl lately?? First strawberry and tomato salad and now soup made from apples?? Well, ok… I admit I sometimes have a thing for the unknown, the weird and the unconventional… 🙂 Or maybe it is just really not that weird when you think about it. Here in the Netherlands we have a dish called “Hete Bliksem” (Hot lightning) which is mashed potatoes and apples mixed together and usually eaten (at least by me) with a slice of fried cheese… Yumm… I also just realize that it has been years since I have last eaten that!! Gotta do that again soon, although it is really more a winterdish. Anyway, back to the topic at hand; what I am merely trying to say is that the combination of apples in warm food is not that uncommon. And I don’t mean desserts.
As you can see from the photo the soup was really a bit too thick and I should have used more chickenstock but I didn’t make enough stock, so I ate it as it was. You could almost use it instead of mashed potatoes as it is right now! lol… Well maybe not…. Making this soup is really simple and I liked the taste although next time I will spice it up a little bit more with maybe little bits of bacon (are there any dishes that do NOT like bacon??)
While using the chickenstock I noticed that 200 ml is really not enough for this soup. I ended up using the whole 500ml but it is still on the too thick side so maybe make a bit more stock. The amount of celeriac and potato compaired to the apple also seemed a bit too much. Taste was good though!
- 4 lightly sour apples
- 1/2 celeriac about 600 gr
- potatoes 400 gr
- 1 chickenstock cube
- 100 ml double cream
- 4 tbsp walnutoil or other nutoil
- 4 tbsp poppyseed
Peel the apples, remove the cores and cut into pieces. Peel the celeriac and the potatoes and cut into pieces too. Make the chickenstock with boiling water and the cube.
Put the potatoes, apples and the celeriac together in a pan. Add salt and pepper and pour over 200 ml chickenstock. Put on medium high fire with the lid on for about 20-30 min or till everything is soft enough to blend together.
Using a stickblender puree the soup while adding the cream and if the soup is too thick add more chickenstock