Summary

Ingredients

• 1.2 kg onion (s) (vegetable onions)
• 2 chilli pepper (s), green (1 g each)
• 3 spring onion (s)
• 0.5 ½ bunch parsley, smooth
• 60 g clarified butter
• 1 teaspoon, leveled honey
• 3 carnation (s)
• 2 tablespoon curry, (spicy)
• 1.2 liters vegetable stock, a.d. Glass
• 1 ½ tablespoon lemon juice
• 0.5 ½ flat bread (s), (Turkish, with sesame)

Print Recipe Pin Recipe

Instructions

1. Cut the peeled vegetable onions into thin half rings. Finely dice the pitted chili peppers. Cut the cleaned spring onions into 2-3 cm long oblique pieces. Pluck the parsley leaves from the stems.
2. Melt 30 g clarified butter in a large saucepan, let the honey caramelize briefly. Sauté the vegetable onions, chilli, cloves and curry in it. Pour in the stock, bring to the boil and cook covered for 20 minutes over a medium heat.
3. Add spring onions and cook for another 5 minutes. Season with lemon juice, finally add the parsley.
4. In the meantime, cut the flatbread into 2 cm cubes, toast in the remaining clarified butter until golden brown. Serve in the soup.