Celery Parsnip and Parmesan Soup

Celery stalks, the left over piece of celeriac and a parsnip are the base of this soup.
Added onions, garlic and a potato makes it even richer. And do not forget the Parmesan cheese.

A vegetarian soup with some sauteed apples on top. Creamy and hearty.

Recipe:
4 celery stalks
120 g celeriac
1 large parsnip
1 large potato
1 spring onion
1 white onion
2 cloves of garlic
2 tbsp wheat semolina
600 g veg stock
60 g Parmesan
50 ml Noilly Prat
1 tbsp creme fraiche
Salt and pepper
Thyme
1 red apple
Butter

Chop all veggies and saute them in butter until a bit soft, season with salt and pepper and dried thyme. Add Noilly Prat, reduce and add the stock. Bring to a boil, reduce the heat. Add the semolina and cook until the veggies are tender.
Cut the apple with the skin into small cubes and saute them in butter, season with salt and pepper.

Use a stick blender and make a little less chunky  soup or more creamy if you like. Add the creme fraiche and pour into bowls, top with the apples.