Celery and apple soup

Hotpan: Serves 4 as a starter

  • 1 celery, approx 300g - washed and cut into small pieces
  • 1 cooking apple - peeled, cored and cut into small pieces
  • 40g butter
  • 1 onion - peeled and cut into fine strips
  • 40g leek - washed and cut into small pieces
  • 9cm stick of cinnamon
  • 800ml vegetable broth
  • 200ml cream
  • freshly ground salt and pepper
  • ground cinnamon


  • Melt the butter in the HOTPAN casserole, add the onion and leek and cook on a low heat. 
  • Add the celery, apple and cinnamon stick and continue cooking for another 2 minutes.
  • Add the vegetable broth, bring to the boil and allow to simmer lightly on a medium heat for 3 minutes.
  • Now cover the casserole and wait for steam to appear from around the rim. 
  • Remove from the heat and place the HOTPAN in the insulating bowl for 30 minutes.
  • Remove the cinnamon, add the cream, bring to the boil and stir. 
  • Blend with a handheld mixer and serve with a dust of cinnamon powder.
  • Season to taste with salt and pepper.

By Ruedi Lehmann