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Celery cream soup with caramelized apples

Celery cream soup with caramelized apples

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The interesting, refined and original note is given by the combination of salty - sweet and by the sour taste of the caramelized apples in sugar butter. The recipe is by Alfons Schubeck, which I, if you noticed, quote quite often.

  • 600-800 g of celery root
  • 200 g liquid cream
  • 1 l of vegetable soup or water
  • 2 teaspoons sugar
  • 1-2 tablespoons butter
  • an Apple
  • salt, pepper, chilli
  • 2-3 nuts
  • cinnamon powder

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Celery cream soup with caramelized apples:

I cleaned the celery and cut it into thin slices. I boiled it in a liter of water, but it is even tastier, if we have vegetable soup, prepared in advance. When the celery has softened, I blended everything with a vertical blender, I added a nut of cold butter, salt, pepper, a chilli powder and liquid cream. I peeled the apple and cut it into suitable slices. I caramelized the two teaspoons of sugar, added the apple slices, and then the rest of the butter. The apple softened and took on a beautiful golden color. I sprinkled the apple slices with a little ground cinnamon and I added them to the soup, which I mixed once more with the blender to get a frothy consistency.

I sprinkled a few pieces of walnuts on each plate.


& # 8211 a captain of celery stalks (about 750 g)
& # 8211 half a small onion, chopped
& # 8211 250 ml of vegetable or chicken soup
& # 8211 2 tablespoons butter
& # 8211 a large apple, cleaned and finely chopped
& # 8211 half a cup of milk and sour cream mixture
& # 8211 a quarter teaspoon of salt
& # 8211 a quarter teaspoon of freshly ground black pepper
& # 8211 a quarter cup of chopped parsley
& # 8211 a quarter cup of cheese with mold, crushed

1. Cut the celery into cubes. In a deep bowl, boil celery and onion with soup, covered, for 20-25 minutes & # 8211 until soft.

2. Meanwhile, melt butter in a pan over medium heat. Cook the apple, stirring occasionally, until caramelized for about 10 minutes, then set aside.

3. Gradually, using a blender, blend celery soup until it acquires a fine consistency. Incorporate the mixture of milk and cream and season with salt and pepper. Put the soup in bowls and sprinkle with parsley, caramelized apple and cheese with mold.

The simple addition of caramelized apples and salty pieces of cheese with mold gives a sophisticated flavor to this delicious recipe for celery soup!

Celery celery and its benefits

Especially due to the apigenin and luteolin in the composition, celery celery has anti-inflammatory, antibacterial, antiviral and antioxidant properties. There are also data showing that this vegetable could help keep cancer at bay. According to the findings of a 2016 study, based on laboratory tests, apigenin may contribute to apoptosis, a kind of programmed cell death, which would make it useful as a treatment for cancer.

On the other hand, another team of researchers has established that apigenin can stimulate neurogenesis, growth and development of nerve cells. In guinea pig experiments, celery celery apigenin was found to improve the ability to learn and remember. Studies have also shown that diets rich in apigenin decrease the expression of certain inflammatory proteins. Thus, the frequent inclusion of celery celery recipes in the menu could help restore the balance of the immune system and fight chronic inflammation.

Last but not least, due to its high fiber content, celery celery is a valuable food for the health of the digestive tract. It helps to improve digestion, regulate intestinal transit, but also to balance blood lipid levels.

Vegetable cream soup, please!

He has a word for me: he says c-I'm going to die healthy, with such weird habits I have

These praiseworthy habits, of course, regardless of his envious bask.

And because one of them is related to food, today I propose another simple recipe to make.

One that may have been prepared dozens of times so far for the endowed babies, but which we, the adults, consume more with reservations, given the variety of options: vegetable cream soup.

An ideal option for a light lunch, low in calories and rich in vitamins and flavors.

A sweet mixture of celery, parsnips, bell peppers, carrots, zucchini and onions, seasoned with plenty of spices and served on a rain of flavored croutons.

[No, I didn't hit the dried croutons on the head, but I said that if I keep talking about food, I should try this language broken from the stars I meet in the menus of the pubs where I end up eating.

Menus that often talk about "touching sour cream", "embracing cauliflower" or "the bed of broccoli on which the enchanted piece of dead animal rests"]


& # 8211 peppers & # 8211 spices to taste (suggestion: salt, pepper, oregano, chili)

Method of preparation:

Boil the seasoned vegetables for about 1 hour. So that it softens well, but does not lose its vitamins.

Pass them using a blender (you can also use a hand tool for the bird, if you don't mind straining your muscles during this time), mix them and then thin the puree with a few drops of water in which you boiled the vegetables.

Bring the mixture to the boil, adding spices to taste at the same time.

Hungarian apple soup

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Gris with milk and caramelized apples is a perfect dessert for breakfast and for children, with autumn flavors and childhood taste!

My children have always been fans of semolina with milk or rice with milk and I have always put all kinds of toppings, from jams, to cinnamon or fruit. Today we made some caramelized apples with butter and brown sugar and flavored with cinnamon and they were very excited! They even asked for another portion!

It is not difficult to make semolina with milk, but there are a few tips to keep in mind.

Tips for a perfect semolina with milk

The correct measure is 2 tablespoons of semolina per 200 g of milk. Add sugar to taste, I put a tablespoon of sugar at this amount, but if you want sweeter you can put. The idea is that if you serve it with a jam on top it will then be too sweet.

Boil the milk before it boils and I recommend a double-bottomed pot so that it does not smoke or stick.

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When the semolina is added, turn the heat to low.

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Transfer immediately to bowls and then harden as it cools.

Celery cream soup

I tasted this wonderful cream soup on New Year's Eve. And it was wonderful. Everyone gathered around the soup so to speak. I didn't think something so good could come out of celery. I admit, the idea was not mine, it was Mademoiselle Madalina's (a friend). And what an inspired idea he had. I will introduce this soup in the menu more often.

It goes great with bacon and croutons. In my case, the bacon (raw-dried pork belly, bacon in Romanian: D) was made at home by my wonderful parents. I made the croutons myself, very simple: slices of bread, greased with a little olive oil, over which sprinkle with grated Parmesan cheese, push with your fingers in the bread to stick, and brown in a pan until toast the bread. And now the resistance piece, celery cream soup.


  • 1 kg of celery
  • 2 medium carrots
  • a suitable onion
  • a potato
  • 500 ml vegetable soup
  • a large spoonful of butter
  • a tablespoon of flour
  • 100 ml sweet cream
  • salt and pepper (white if you have it, to keep the color of the soup)

Peel the celery, carrots and potato and cut them into cubes. If you also have celery leaves, they are also washed and chopped. Onions are cut into scales. Melt the butter with a teaspoon of oil and put the onion over it. Cook, and when ready add the vegetables, including the celery leaves. Mix well and add vegetable broth, and another 1.2 liters of water. Cover well and cook the vegetables until soft, about 30-40 minutes, depending on how big they are cut.

When everything is cooked, take the pan off the heat. Strain the liquid into another container, and pass the vegetables through the blender. If necessary, add a little liquid to make the work go smoothly. Celery puree is mixed with the liquid. Mix the flour carefully in the sour cream, and put it over the celery soup. Mix well and bring to a boil, still over low heat, and still covered. Now add the salt and pepper.

That's all with the soup. Put some thinly sliced ​​bacon in the pan, put the soup on the plate, throw it over some crispy bacon and stick it next to the Parmesan crouton. Mh-Mh-Mh! Good appetite!

Milk rice with caramelized apples Cinnamon and cloves

Cloves are available in the form of flower buds or powders. They have a very intense, spicy and spicy taste and are therefore often used in hearty stews, chutneys, curry dishes, desserts, jams or pickled vegetables. The clove also has a health aspect. Helps against viruses, bacteria and has antispasmodic and antibacterial effects against bloating, fullness.
& # 8222Maybe you should always have a puppy in your mouth when you are out and about to protect your own health from Covid 19. & # 8221

  1. Put the butter in a saucepan and heat. Add water and rice with milk, bring to a boil and always stir. Reduce heat.
  2. Add whole milk, brown cane and vanilla sugar and simmer the rice with milk.
  3. Peel a squash, grate it and squeeze the juice.
  4. In a saucepan, slowly bring the cane sugar, butter, cinnamon stick and boiling water. It always mixes. Reduce heat and simmer for about 10 minutes.
  5. Put the apples in the pot and let it rise for 5 minutes.
  6. Fill the rice with milk in glass bowls or glass jars. Put the caramelized apples and cloves and work with the kitchen burner or flambier.

Note:He didn't eat cloves, but it came around in his mind for a few minutes.

Cake with caramelized apples, bananas and vanilla cream

Coat the cake tray with baking paper, then grease the paper with butter.

Sprinkle the 3 tablespoons of sugar in the pan, then place the apple slices on the entire surface of the tray. We distribute them in the form of a flower.

Put the tray in the preheated oven over medium heat to caramelize the apples.

While the apples are in the oven, prepare the top composition: mix the eggs with the sugar, then add the milk, the oil and the flour mixed with the baking powder. Divide the obtained composition into 3 and bake 3 countertops (sheets). If you want you can put it all, and at the end cut the top in 3.

After the apples have softened (approx. After 10-15 minutes), take the tray out of the oven and pour over the apples 1/3 of the obtained top composition. Put the tray in the oven and bake for approx. 10-15 minutes. Check with a toothpick if the countertop is ready. Remove and leave to cool. This will be the first countertop that we will place on the plate when we assemble the cake.

Do the same with the rest of the composition (bake 2 more sheets, but without apples). Leave them to cool.

In a bowl add the yolks and sugar. Stir until the sugar melts, then gradually add the starch and mix well without remaining lumpy.

Gradually add the milk and mix.

Put the pot on low heat and stir with a whisk until the composition thickens.

When the cream is well bound, add the vanilla essence and let the cream cool. Assembly: After the tops and cream have cooled completely, place the top with caramelized apples on a plate. Around the top I put the ring of the cake tray in which I baked the top, and on the edges I put baking paper. Over the countertop add half the amount of cream, add the 2nd countertop that we syrup (mix water, sugar and vanilla essence), over the 2nd countertop we put a thin layer of cream and banana slices. Put the rest of the cream on the bananas, and at the end we add the last top and syrup it.

Put the tray in the fridge for at least 1 hour.

Mix the soft butter with the powdered sugar and coat the cake with this cream. Be sure to coat it well with butter so that the fondant sticks well to the cake. Keep 1 tablespoon of butter to glue the decorations. You don't need a thick layer, I think I put a little more and it should have been better leveled. On some sites I read that you can also dress the cake in a thin layer of jam, so the fondant will stick well to the cake. After we have covered the cake in butter cream, we put it back in the fridge and leave it until the butter hardens. Fondant modeling: Sprinkle powdered sugar on the work table.

Remove the fondant from the package and knead it a little with powdered sugar.

With the help of a twister, we spread the fondant lightly, so that it has a thickness of approx. 5 mm, it must not be too thin because otherwise it will break.

Make sure that when you spread the fondant sheet, the work table is sprinkled with powdered sugar, otherwise you risk the fondant sticking to the table.

After you have spread the fondant sheet, roll it gently on the rolling pin, then carefully roll it over the cake, starting from one end of the cake to make sure it covers it completely.

After covering it with fondant, level it a little and cut the excess fondant from the edges. Mine wasn't exactly stretched.

Decorate it to your liking and imagination. I glued wafer leaves and flowers, sugar butterflies and, because I had a little fondant left, I also made some beads. To glue the decorations, grease them on the back with a little preserved butter cream. In the fridge, the butter will harden and the decorations will stick well to the fondant.

I made the yellow crown with a special glaze decoration pencil, also from Dr. Oetker. I hope it will be useful.

Preparation Two-tone cream soup

Boil whole vegetables in salted water. When they are cooked, drain the soup, then pass (I passed them with the blender) the vegetables separately, so the carrots with celery and the potatoes with onions. In each puree add the soup in which they boiled, as much as necessary, so that it remains a fairly thick cream. It matches the salt. Cut a cardboard according to the shape of the bowl. Pour the soups aside, then carefully remove the cardboard. Garnish with celery leaves, small croutons of golden bread in the oven.
Good appetite!

Try this video recipe too


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