Summary

Ingredients

• 2 shallot (s)
• 2 apples, sour
• 2 cans corn
• 2 tablespoon butter, or margarine
• 2 teaspoons curry powder, mild
• 800 ml chicken broth
• 2 pinches salt
• Black pepper
• 200 ml cream

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Instructions

1. Peel and finely chop the shallots. Peel the apples with the peeler, halve lengthways, remove the core, then cut into slices. Put the corn in a sieve and drain well.
2. Heat the butter or margarine in a saucepan. Sauté the shallots in it. Add the apples and corn. Dust everything with the curry powder and sauté briefly. Then pour in the bouillon. Cover and cook the soup over medium heat for about 20 minutes.
3. Whip the cream until stiff and chill.
4. Finely puree the soup with the hand blender and bring to the boil again. If necessary, dilute with a little water. Season with salt and pepper.
5. If you like, set aside a little cream for the garnish. Mix the cream into the hot soup and do not cook it anymore.
6. Arrange the soup in soup plates and decorate with the reserved cream and some curry powder as desired.