How to make
Heat the olive oil over medium heat and fry the onions and celery for 10 minutes, until they soften. Add the celery stalk, apples and thyme, stew for 2-3 minutes, pour the broth, season with salt and black pepper and cook for about half an hour.
Meanwhile, roast the hazelnuts and fry the walnuts and sage leaves in the heated olive oil for a while, remove them from the pan and place them onto kitchen paper.
Mash the boiled ingredients for the vegetable soup with a hand-held potato masher to the desired texture, mix the puree with the cream and season according to your taste.
Serve the cream soup with roasted hazelnuts, roasted sage, drizzled with whipped sour cream and sprinkled with olive oil.
The apple and celery cream soup is ready.
