Core three of the apples, cut into small pieces and sauté in olive oil with the finely chopped onion, add white wine and simmer. Then add the soup and reduce the mixture to 1/3. Add the cream and again reduce for about 10 minutes. Then mix everything with a hand blender, strain and keep warm.
Cut the celery into small bite-sized pieces and pick small pieces from the dill.
Core the last apple, cut half into small strips and cut out small pearls from the other half using a melon ball cutter. If you don’t have a melon ball cutter, strips can also be cut from the whole apple.
Shortly before serving, add the cold butter to the soup and mix it in. Season with salt and pepper.
When serving, arrange the apple strips and apple pearls, the walnuts and the celery (cut into bite-sized pieces) with the dill on the plate. Pour the soup into bowls at the table so that it doesn’t get cold.
Our tip: do not pre-cut the apple strips and apple pearls used for garnishing too early, otherwise they will anodise and go brown.