Apple curry soup

For 4 PEOPLE
  • 1 medium-sized onion
  • 1 Leek stick
  • 1 kg sour apples
  • 1 TL lemon juice
  • 2–3 EL Butter / Margarine
  • 2 EL Curry
  • 2–3 TL vegetable broth
  • salt
  • pepper
  • Sugar
  • 150 g Crème fraîche
45 minutes
easy
1.
Peel and finely dice the onion. Clean and wash the leek. Cut the white of the leek into thin rings. Wash, quarter and core the apples. Finely dice quarters, drizzle with lemon juice and cover and set aside.
2.
Cut the remaining apples into small pieces.
3.
Heat 1–2 tablespoons of fat in a saucepan. Sauté the onion, leek rings and apples in it. Dust the curry over it and sauté briefly. Deglaze with a good 3/4 l water, bring to the boil and stir in the stock. Cover and simmer over a medium heat for 15–20 minutes.
4.
Finely chop the leek greens. Heat 1 tbsp fat in a pan. Briefly sauté the leek and apple cubes. Puree the soup with the hand blender and pour through a sieve as desired. Set aside 4 teaspoons of crème fraîche, stir in the rest.
5.
Season everything with salt, pepper and sugar.
6.
Arrange the soup and spread the apple-leek mixture on top. Garnish with the rest of the crème fraîche and some curry.
1 person approx:
  • 310 kcal
  • 3 g protein
  • 17 g fat
  • 33 g carbohydrates

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