Summary

Ingredients

• 2 onions)
• 450 g carrot (s)
• 300 g apples
• 200 g potato (s)
• 4 tablespoon clarified butter
• 1 liter vegetable broth
• 2 bay leaves
• Salt and pepper, from the mill
• 250 ml cream
• Tabasco
• 3 tablespoon apple cider vinegar
• 4 slices toast, (wholemeal sandwich toast)
• 40 g pumpkin seeds
• 3 tablespoon pumpkin seed oil
• 1 bunch parsley, curled

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Instructions

1. Peel the onions, carrots, apples and potatoes and cut into 1 cm cubes.
2. Fry the onions and carrots in 2 tablespoons clarified butter. Stir in the apples and potatoes, pour in the hot stock and add the bay leaves. Cover and bring to the boil, season with salt and pepper. Cook over a mild heat for 20 minutes. Then remove the bay leaves and puree the soup finely. Stir in the cream and season the soup to taste.
3. In the meantime, remove the crust from the toast and cut into approx. 1 cm cubes. Fry in 2 tablespoon clarified butter over medium heat until golden brown. Roast the pumpkin seeds for 2 minutes. Stir in the pumpkin seed oil and let the croutons cool on a plate. Mix with chopped parsley.
4. Serve the soup with the crouton mixture. Drizzle a little more pumpkin seed oil on the soup to taste.