Celery and apple soup with spicy pork ears

Name: Celery and apple soup with spicy pork ears
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2 Potatoes; 600 g Celeriac; 3 small apples (e.g. Elstar); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 ml Milk; 2-3 TEASPOONS Vegetable broth (instant); 4 Stem/s Parsley; 75 g Fresh cream; 1 pck. (approx. 270 g each) fresh puff pastry (refrigerated shelf; e.g. from Aunt Fanny); 50 g dried soft tomatoes; 200 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg yolk (Gr. M); baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

A fine soup with a surprise garnish: the puff pastry contains a Mett-Tomato filling

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2 Potatoes
600 g Celeriac
3 small apples (e.g. Elstar)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 ml Milk
2-3 TEASPOONS Vegetable broth (instant)
4 Stem/s Parsley
75 g Fresh cream
1 pck. (approx. 270 g each) fresh puff pastry (refrigerated shelf; e.g. from Aunt Fanny)
50 g dried soft tomatoes
200 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg yolk (Gr. M)
baking paper

Directions

1
Peel and chop the onion. Peel, wash and roughly dice the potatoes and celery. Peel 2 apples, quarter them, remove seeds and cut them into pieces.
2
Heat the oil in a pot. Fry onion, potatoes, celery and apples in it. Season with salt and pepper. Deglaze with 3⁄4 l water and milk. Bring to the boil and stir in the stock. Cover and cook for about 20 minutes.
3
Meanwhile wash parsley, shake dry and chop finely. Wash 1 apple, cut into quarters, remove seeds and dice finely. Puree the soup finely. Stir in crème fraîche and season to taste with salt and pepper. Serve the soup and sprinkle with apple and parsley. Serve with pig's ears.
4
Let the puff pastry rest for about 10 minutes at room temperature. Finely dice the tomatoes. Unroll dough together with baking paper. Spread the ground pork in flakes and the tomatoes on top. Season with a little salt and pepper. Roll the dough from both long sides towards the middle and cut it into approx. 24 slices. Place on a baking tray covered with baking paper.
5
Whisk the egg yolk and 2 tablespoons of water. Brush the auricles with it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 15 minutes. Take out and let cool down.
6
Preparation time: 50 min. 80 kcal (5 g carbohydrates, 3 g protein, 5 g fat) per piece