Summary

Ingredients

• 4 apples, e.g. Jonagold, Elstar or Boskop
• 1 onion (s)
• 2 tablespoon butter
• 1 tablespoon mango chutney
• 1 tablespoon curry powder
• 500 ml chicken broth
• 125 ml apple juice
• 0.5 teaspoon ½ ginger, freshly grated
• 1 lemon (s), add the juice
• 3 clove (s)
• 0.25 liter ¼ cream
• salt
• pepper
• 1 teaspoon honey

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Instructions

1. Peel and quarter the apples and remove the core. Cut one half of the apple into thin sticks and drizzle with a little lemon juice.
2. Finely chop the onions and sweat with the remaining apples in butter, season with the juice of half a lemon. Add the curry powder, mango chutney, ginger and cloves to the apples. Pour on the chicken soup, cream and apple juice. Cover and simmer over a low heat for approx. 15 minutes. Fish the cloves out of the soup, puree the soup with a blender, season with salt and pepper.
3. Bring about 2 tablespoons of apple juice and honey to the boil in a pan and briefly insert the prepared apple sticks. Arrange the soup in deep plates and garnish with the apple sticks.