Celery soup with apple and stuffed croutons

Name: celery soup with apple and stuffed croutons
Total time: 30 min
Yield: 4
Ingredients: 2 freshly sour apple peeled, in parts; 1 lemon pressed; 3 tablespoon peanut oil; 3 tablespoon olive oil; 500 gram celeriac peeled, in mini cubes; 1 great crumbly potato peeled, in mini cubes; 600 milliliters vegetable stock of tablet; 125 creme fraiche; 1 teaspoon cumin powder (djinten); 8 cut white casino bread; 100 gram feta; 2 tablespoon apricot jam; 1 teaspoon fresh basil; 3 protein beaten; 4 tablespoon olive oil; 1 clove garlic pressed

Try this delicious celery soup with apple and stuffed croutons

Ingredients

Kitchen Stuff

1 baking paper

Directions

Start with the croutons. Press the slices of bread slightly flat with a rolling pin.
Mix the feta with apricot jam and basil. Place 4 slices of bread next to each other.
Spray each slice with distance, 4 small heaps of the filling.
Brush the other bread slices with egg whites and place them on the filling with the protein side.
Insert circles with the plug and press the edges firmly. Put them in the fridge for a while (make them a day in advance).
For the soup, drizzle the apples with lemon juice. Heat the oil and fry the celeriac, the potato and the apple parts for 3 minutes.
Add broth and 350 ml water and boil gently for 15 minutes.
Puree the soup, season with salt and pepper and keep the soup warm.
For the croutons, heat the olive oil with the garlic and fry light brown on both sides.
Stir the crème fraîche through the soup, sprinkle cumin and some basil and serve the warm croutons.