Celery Veloute With Apples, Toasted Hazelnuts, And Bacon – a delicious recipe with apples, olive oil, chicken stock, heavy cream, butter, hazelnuts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Peel the celeriac and 1 apple. Cut them into large cubes.
2
In a saucepan, heat 1 tablespoon of olive oil, add the diced celeriac and apple, and brown them.
3
Add the broth, check the seasoning, and cover before cooking for 25 minutes.
4
Mix in the blender, gradually adding cooking liquid to achieve the desired texture.
5
Add the cream (more or less depending on your taste) and continue blending.
6
Peel the other apple and cut it into small cubes.
7
Roast the hazelnuts in a pan,. Put them aside in a small bowl.
8
Heat the 15 grams of butter and fry the apple cubes.
9
Fry the bacon slices to a crisp in another pan and place them on a paper towel to absorb excess fat. Cut them in 5 parts.
10
Distribute the soup on 4 plates, then top with hazelnuts, diced apples and bacon.
748
kcal
Calories
36
g
Fat
7
g
Carbs
96
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 celeriac large, 2 apples pink lady, 1 tablespoon olive oil, 4 1/4 cups chicken stock, and more.
Yes, Celery Veloute With Apples, Toasted Hazelnuts, And Bacon falls under the Meat & Poultry 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.
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