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Recipe with honey

Rapeseed Honey and Celeriac Soup with Apple as a Starter

SUMMSTOFF's creamy, mild rapeseed honey gently rounds off the earthy celeriac flavour and harmonises beautifully with the tartness of the apple. Served warm, this little soup makes a lovely start to an autumn menu.

⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings

Rapeseed Honey and Celeriac Soup with Apple as a Starter

Ingredients

  • 400 g celeriac, peeled and diced
  • 1 tart apple
  • 1 onion
  • 1 tbsp butter
  • 600 ml vegetable stock
  • 100 ml cream
  • 1 tbsp rapeseed honey
  • 1 tsp lemon juice
  • Salt, pepper, nutmeg
  • 2 tbsp pumpkin seeds for sprinkling

Method

  1. Dice the onion and sauté in the butter until translucent.
  2. Add the diced celeriac and sauté briefly.
  3. Peel and dice the apple, setting aside a handful for garnish, and add the rest to the pot.
  4. Pour in the vegetable stock and simmer for 20 minutes until the celeriac is soft.
  5. Stir in the cream and rapeseed honey, then purée the soup until smooth.
  6. Season to taste with lemon juice, salt, pepper and nutmeg.
  7. Toast the pumpkin seeds in a dry pan and arrange on the soup with the reserved apple pieces.

Nutritional values per serving (approx.): 178 kcal · Fat 12 g · Carbohydrates 13 g · Protein 4 g

Tip: Stir in the rapeseed honey only after simmering, so its mild floral note is preserved.

Honey used: View rapeseed honey in the shop →

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