Celery Veloute With Apples, Toasted Hazelnuts, And Bacon

1. 1

   Peel the celeriac and 1 apple. Cut them into large cubes.

2. 2

   In a saucepan, heat 1 tablespoon of olive oil, add the diced celeriac and apple, and brown them.

3. 3

   Add the broth, check the seasoning, and cover before cooking for 25 minutes.

4. 4

   Mix in the blender, gradually adding cooking liquid to achieve the desired texture.

5. 5

   Add the cream (more or less depending on your taste) and continue blending.

6. 6

   Peel the other apple and cut it into small cubes.

7. 7

   Roast the hazelnuts in a pan,. Put them aside in a small bowl.

8. 8

   Heat the 15 grams of butter and fry the apple cubes.

9. 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. 10

    Distribute the soup on 4 plates, then top with hazelnuts, diced apples and bacon.

* Per serving · 4 servings · Values may vary.