rezept (leicht geändert) gefunden bei »essen und trinken«

für 4

500 g knollensellerie, gewürfelt | 300 g äpfel, gewürfelt | 1 zwiebel gewürfelt | 1 l gemüsebrühe | 100 ml schlagsahne | 25 g butter | 5-6 brotscheiben, gewürfelt | olivenöl | salz, pfeffer

die brotwürfel in einer beschichteten pfanne goldbraun anrösten und beiseite stellen.

die butter in einem großem topf schmelzen, selleriewürfel dazugeben und bei mittlerer hitze 5 minuten andünsten. etwa einen halben apfel übrig lassen, der rest dazugeben und 2 minuten mitdünsten. nun mit gemüsebrühe auffüllen und 30 minuten köcheln lassen. am ende der garzeit die suppe mit dem pürierstab fein pürieren.

die schlagsahne dazugeben, kurz aufkochen und mit salz und pfeffer würzen. mit croutons und apfelwürfel servieren. super fein und super lecker!

ad | 2.2.2012 | 10 Kommentare

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