Celeriac Soup With Apple And Crispy Prosciutto

Name: Celeriac Soup With Apple And Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams extra virgin olive oil; 2 medium celeriacs (peeled and sliced into large pieces); 2 green apples (peeled and cut into pieces); 1 large onion (peeled and cut into pieces); 1 large potato (peeled and cut into pieces); 100 grams white wine; 1,5 liters chicken or vegetable stock; salt; ground black pepper; 2 teaspoons fennel; 6 slices prosciutto; 1 fig pasteli (cut into thin slices); 6 teaspoons olive oil with orange

Servings: persons

100 grams extra virgin olive oil
2 medium celeriacs (peeled and sliced into large pieces)
2 green apples (peeled and cut into pieces)
1 large onion (peeled and cut into pieces)
1 large potato (peeled and cut into pieces)
100 grams white wine
1,5 liters chicken or vegetable stock
salt
ground black pepper
2 teaspoons fennel
6 slices prosciutto
1 fig pasteli (cut into thin slices)
6 teaspoons olive oil with orange

1
Prepare the soup. Heat up the olive oil in a saucepan. Add the celeriacs, apples, the onion and the potato. Saute for 10-15 minutes until they soften. Pour in the wine and wait for 1-2 minutes for the alcohol to evaporate.
2
Add the stock, salt and pepper. Cover the saucepan and cook the ingredients on low heat for 30 minutes, until the vegetables are mashy. Put the vegetables and apples in the blender and add the fennel. Blend the ingredients to a pulp until you have a smooth veloute soup.
3
Prepare the prosciutto. Arrange the prosciutto slices on a baking pan lined with baking paper and cook in a preheated oven at 200u00b0C for approximately 10-15 minutes, until all the fat has been drawn out of the prosciutto and it becomes crispy.
4
Divide the soup in 6 bowls, sprinkle with the crispy prosciutto that you have previously separated into uneven pieces using your hands, and with the fig pasteli, and drizzle 1tsp of orange olive oil over each bowl. Serve immediately

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 grams extra virgin olive oil, 2 medium celeriacs (peeled and sliced into large pieces), 2 green apples (peeled and cut into pieces), 1 large onion (peeled and cut into pieces), and more.

Yes, Celeriac Soup With Apple And Crispy Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!