Mary Miso - Recipes for every day - Cookbooks
Soup:
2 table spoons olive oil
1 onion, cut in stripes
1 celery (500g), cut in medium-sized cubes
1 apple, cut in slices
2 table spoons coarse-grained mustard
1 branch rosemary
100 ml white wine or cider
0,8-1 litre vegetable broth
200 ml single cream
1 table spoon honey
salt and pepper
Garnish:
1 apple
2 branches rosemary
4 table spoons salted peanuts
Soup:
Heat 1 table spoon of olive oil in a pan. Gently roast onion, celery and apple. Add coarse-grained mustard and rosemary and fry together. Add white wine or cider and season to taste with salt and pepper. Boil the liquid down completely. Fill up with vegetable broth and let simmer 30 minutes.
Add single cream and simmer for 15 minutes. Puree with blender. Season to taste with honey, salt and pepper.
Garnish:
Cut apple in thin slices and pluck rosemary. Heat 1 table spoon of olive oil in a frying pan and gently roast apple, rosemary and peanuts for 5 minutes at medium heat.
Distribute the soup evenly between 4 cups and decorate with garnish.
