Soups

Recipe

1. Heat the oil in a large stewpot. Add the onions and celery stalk, and sauté over a medium heat for about 10 minutes until soft. Add the celery cubes, apple wedges and thyme sprigs and let simmer for 2-3 minutes. Then pour in the stock, season salt and pepper and simmer over a low heat for 30 minutes until the celery is tender.
2. Remove from the heat, take out the thyme sprigs, and blend everything until smooth purée. Stir in half of the EKABE 12% light cream and mix well.
3. When ready to serve, pour the soup into serving bowls, drizzle with a little ream and garnish with a few celery leaves and toasted hazelnuts.