Apple and Celery Root Soup with Bacon
Peel onion and celery root and finely chop. Rinse 4 apples, peel, remove the cores and finely dice. Sauté the diced onion with the celery root in a saucepan with the butter, add the apple cubes and cook briefly. Deglaze with the cider and pour in vegetable broth. Simmer covered for about 25 minutes.
Meanwhile, rinse the remaining apple, cut into quarters and remove the core. Cut the apple quarters into smaller strips. Melt the butter in a pan and fry the bacon until crisp. Drain on paper towels. Add apple slices and let brown for about 5 minutes in the remaining bacon fat in the pan. Remove and set aside.
Puree the soup, pour in the cream and heat thoroughly. Season with salt and pepper. Pour the soup into bowls and serve garnished with bacon, fried apple strips and marjoram leaves.