Summary

Ingredients

• 2 apples
• 1 clove garlic
• 0.5 teaspoon ½ ginger, grated
• 300 g leek
• 1 dash white wine
• 1 teaspoon curry powder, (mild)
• 500 ml chicken broth
• 125 ml cream
• 100 ml coconut milk
• butter

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Instructions

1. Cut some of the apples into small cubes and the other into large pieces. Drizzle the small cubes with lemon juice and set aside.
2. Briefly fry the leek, garlic, ginger and coarse apple pieces and only roast the curry very briefly (!) Deglaze with white wine, pour on the chicken stock and let everything boil until soft. Then add the cream and coconut milk. Mix everything finely with the hand blender, pass through a sieve and season to taste.
3. Briefly toss the small apple cubes you put away in butter and add to the soup.