Cream of Pink Lady® apples and celery with soy milk, thyme and lemon

Main dishes
0 vote
Crème de pommes Pink Lady et céleri au lait de soja, parfumé au thym citron
Cooking time

A unique creation by one of the top Pourcel chefs, this dish will take your taste buds on an extraordinary journey. To try it, is to love it! Find out more

Crème de pommes Pink Lady et céleri au lait de soja, parfumé au thym citron



  • 2 Pink Lady® apples
  • salt and pepper
  • Sea salt
  • 1 branch of thyme
  • 1 Juice of a lemon
  • fresh-ground pepper
  • 1 celeriac
  • 1 l soy milk
  • olive oil for decoration
  • 1 chicken bouillon cube
  • 12 leaves from a celery stalk; fried
  • celeriac chips (1/2 celeriac)
  • 1 Pink Lady® apple sliced into sticks
  • 4 dried tomato slices


  1. Peel the celeriac and chop into large pieces. Put the celeriac in a saucepan and cover with the chicken broth or water and let cook. Meanwhile, peel the apples, slice them into large pieces and cook them with a little bit of water, a small piece of butter and the sprig of fresh thyme, covered with a lid. Mix the apples with the celeriac, thin with the soy milk and season to taste.
  2. Cook the celery chips and the celery leaves in a deep fryer without letting them colour too much, and then drain them on absorbent paper. Without peeling it, cut the Pink Lady® apple into sticks, and drizzle some lemon juice over to keep the apple sticks from turning brown.

Pink Lady® top tip

Arrange the apple sticks in a square bowl. Place the dried tomato slices and the sprig of thyme on top of the apple sticks and drizzle with the olive oil. Add a pinch of fine salt and a grind of pepper. Serve the cream piping hot, separately