Apple and curry soup
Ingredients
4 apples (Boskop, Elstar, Jonagold)
2 small shallots
1 clove of garlic (medium)
2 tbsp sweet cream butter
2 tbsp curry powder
¾ l chicken stock
Sea salt, freshly ground white pepper
1 pinch allspice
Lemon juice
½ bunch chives
Preparation
Finely dice the peeled shallots and crush the garlic in its skin. Peel and quarter the apples, remove the cores and cut into pieces. Sauté the shallots, garlic and apples in butter in a hot casserole dish without letting them brown. Sprinkle with curry powder and sauté briefly. Pour in the stock. Simmer over a low heat for approx. 15 minutes, stirring continuously, until the apples have broken down, then pass through a food mill (fine disc). Season to taste with salt, pepper, allspice and lemon juice, blend and sprinkle with very finely chopped chives.
G. B., Primstal
