Parsnip soup with apple and celery

Heat half of the olive oil in a soup pan.

Fry the finely chopped onion, finely chopped garlic, diced parsnips and a third of the apple cubes for 2-3 minutes until the parsnips soften slightly, do not let the vegetables color.

Pour the chicken stock and add it to the boil. Cook the soup gently in 10-15 minutes.

In the meantime, heat the remaining olive oil in a pan and fry the strips of celery for 1-2 minutes on a low heat.

Spoon the remaining apple cubes with the oregano, salt and freshly ground pepper and cook for another 2 minutes. Allow this mixture to cool.

Puree the parsnip soup with the hand blender until it is nicely smooth.

Allow the soup and the apple mixture to cool down and keep them covered in the refrigerator or in a cool place.

Preparation: Preheat the soup to the boiling point with stirring.

Also heat the apple mixture on a low heat until it is hot through and through.

Spoon the parsnip soup into deep plates and scoop the apple mixture in the middle.