Ingredients (4 portions):

• 200 g celeriac
• 2 shallots or
• 1 small onion
• 1 tbsp butter
• 2 tbsp rapeseed oil
• 1 litre vegetable stock
• 50 ml cream
• 1 apple
• salt, pepper

Preparation:
Dice the celery and shallots. Heat the butter and oil in a pan and sauté the shallots until translucent. Add the celery and sauté. Season with salt and pepper. Pour in the stock, bring to the boil and simmer over a low heat for approx. 20 minutes. Stir in the cream and bring to the boil briefly. Finely puree the soup and season with salt and pepper. Peel the apple, grate finely and serve with the soup.

Tip:
Serve the soup in a hollowed-out celeriac.