Cream of Apple and Celery Soup with Celery Chips and Baked Quail Eggs

For the apple-celery cream soup with celery chips and baked quail eggs, first peel and dice the celeriac for the soup. Quarter, core and coarsely dice the apples. Peel and dice the onion or shallots as well.

Melt butter in a pot. Sauté onion, celery and apples in it. Deglaze with Calvados, add vegetable stock and cook over medium heat for about 40 minutes until soft. At the end of the cooking time, add the whipped cream and season with salt and pepper. Blend finely with a hand blender and strain through a fine sieve if necessary.

For the chips, peel the celeriac and slice very finely. Fry the celery slices in batches, drain well on a paper towel and sprinkle with the salt.

Boil the quail eggs for 2 ½ minutes until waxy soft and rinse with cold water. Peel carefully. Dredge in flour, egg and breadcrumbs. Fry briefly at about 170 °C until golden.

Pour the soup into a deep plate, decorate with quail eggs and celery chips and sprinkle the apple-celery cream soup with celery chips and fried quail eggs with fresh chervil.

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