for 4 person

Soup

1 tbsp	butter
1	shallot, coarsely chopped
500 g	mealy potatoes, peeled, chopped
200 g	celeriac, peeled, chopped
1 dl	white wine
9 dl	water
2 tsp	salt
a little	pepper
1 dl	cream

Apple crumble

1	red-skinned apple, cut into cubes
1	organic lemon, use a little grated zest
½ bunch	dill, roughly chopped
30 g	walnut kernels, coarsely chopped
1 pinch	salt

To serve

80 g	cranberries from a jar

How it's done

Soup

Heat the butter in a pan. Add the shallot, sauté for approx. 2 mins. Add the potatoes and celeriac, cook for approx. 3 mins. Pour in the wine, reduce by half. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 30 mins. until soft. Pour in the cream, blend the soup.

Apple crumble

Mix the apple, lemon zest, dill and walnuts, season with salt.

To serve

Heat the soup, plate up, top with the cranberries and apple crumble.

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