Apple Curry Soup

Name: Apple Curry Soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion (approx. 80 g); 1 Leek (leek; approx. 200 g); 7 Apples (about 200 g each); 1 TEASPOON Lemon juice; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Curry Powder; 200 ml apple juice; 600 ml Chicken or vegetable broth; 7-10 Tbsp grated nutmeg; 200 g Whipped cream; 4 TABLESPOONS Whole milk yoghurt

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion (approx. 80 g)
1 Leek (leek; approx. 200 g)
7 Apples (about 200 g each)
1 TEASPOON Lemon juice
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Curry Powder
200 ml apple juice
600 ml Chicken or vegetable broth
7-10 Tbsp grated nutmeg
200 g Whipped cream
4 TABLESPOONS Whole milk yoghurt

Directions

1
Peel and chop the onion. Clean and wash the leek. Cut the white of the leek into thin rings. Wash, quarter and core the apples. Cut 2 quarters into small cubes, sprinkle with lemon juice and set aside.
2
Cut the rest into large pieces. Heat 3 tablespoons of oil in a saucepan. Fry onion, leek rings and apples in it. Season with salt, pepper and sugar. Sprinkle with curry and sweat for about 1 minute. Deglaze with apple juice and stock, bring to the boil and simmer for about 20 minutes.
3
In the meantime cut the leek green into fine strips. Heat 1 tablespoon of oil in a frying pan. Steam leek strips and apple cubes for 1-2 minutes until translucent. Puree the soup and season to taste with salt, pepper, sugar, nutmeg and cream.
4
Pass the soup through a sieve into another pot and bring to the boil again. Arrange the soup in bowls, add 1 tablespoon of yoghurt to each bowl. Sprinkle with apple cubes and leek strips, dust with curry.