Summary

Ingredients

• 500 g leek
• 2 teaspoons clarified butter
• 2 teaspoon curry powder, mild
• 1 teaspoon paprika powder, noble sweet
• 1 liter vegetable broth
• 2 apples
• 2 teaspoons lemon juice
• 2 teaspoons sesame seeds, unpeeled
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper

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Instructions

1. Clean the leek, cut lengthways and rinse thoroughly. Cut the sticks diagonally into 1 cm wide rings. Braise the leek rings in a tablespoon of hot clarified butter. Dust the curry and paprika powder over it and sauté briefly. Add the vegetable stock and bring to the boil once.
2. Rinse and quarter an apple and remove the core. Roughly grate the apple quarters and add to the soup. Let everything cook over a low heat for seven to ten minutes.
3. In the meantime, peel and quarter the other apple and remove the core. Cut the quarters into four wedges and mix with the lemon juice. Fry the apple wedges in the remaining clarified butter on both sides for a minute and sprinkle with sesame seeds.
4. Season the soup with salt and pepper and distribute on preheated plates, garnish with the fried apple and sesame wedges.