Apple Soup with Curry

For the apple soup with curry, peel and finely chop a large onion. Dice 1 kg of tart apples with the skin, but without the core, and sauté with the onions in two tablespoons of butter. Add a heaped tablespoon of curry, sweat briefly and pour in 1 liter of clear chicken stock. Season with chili and a little salt.

Then boil until soft, puree and pass through a sieve. Whisk a cup of whipping cream with a teaspoon of cornflour, add to the soup and bring to the boil. Season with salt and pepper and serve with butter croutons.

Preparation Tip:

The apple soup with curry also tastes good with chicken skewers.

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