Apple and leek curry soup
Apple and leek curry soup tastes creamy, fruity, and pleasantly spicy. The recipe combines tart apples with leeks and a delicate curry.
Ingredients · Servings 4
- 2 apples (tart, approx. 300 g)
- 20 g Butter
- 1 teaspoon curry powder
- 750 ml clear vegetable soup
- 250 g potatoes (floury)
- 250 g leeks
- 1 tbsp extra virgin olive oil
- 10 g parsley
- 1 pinch of black, ground pepper
- 0.5 tsp salt
- 100g whipped cream
- 1 yellow onion
Method · 40 min
- To begin, peel and finely dice the onion. Peel, wash, and dice the potatoes. Peel, quarter, and core the apples, then dice the flesh. Wash the leek thoroughly and slice it into thin rings.
- Next, heat the butter in a pot and sauté the onion for about 2 minutes until translucent. Add the potatoes and apples and cook for another 3 minutes.
- Then stir in the curry powder and sauté for about 30 seconds. Pour in the clear vegetable stock and simmer, covered, over medium heat for about 20 minutes, or until the potatoes are tender.
- Meanwhile, heat the extra virgin olive oil in a pan and sauté the leek rings for about 5 minutes, turning occasionally. Set aside about a quarter of the sautéed leeks for garnish and add the remaining leeks to the soup.
- Now purée the soup finely with a hand blender. Stir in the heavy cream and gently reheat the apple and leek curry soup.
- Finally, wash the parsley, chop it finely, and stir it into the soup. Season with salt and pepper and serve with the reserved leek.
