Apple soup with thyme and crispy prosciutto

Ingredients for 4 servings:

• 100 g onion(s)
• 2 garlic cloves
• a few stalks of thyme, fresh
• 200 g potato(s), waxy
• 400 g apples, sweet and sour
• 40 g butter
• 50 ml white wine
• 500 ml vegetable stock
• 250 ml whipped cream
• 4 slices of Parma ham
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple and sophisticated, always surprises

Finely chop the onions and garlic. Peel the potatoes. Peel the apples, quarter them, and core them. Cut the apples and potatoes into small pieces. Melt the butter in a saucepan and fry the onions, garlic, apple, and potato pieces for 2 minutes until translucent. Pour in the wine and reduce. Top up with the vegetable broth and simmer for 15-20 minutes over medium heat. Add the cream and thyme leaves and purée the soup using a hand blender or a blender. Fry the prosciutto slices in a pan with a little olive oil until crispy. Ladle the soup onto warmed plates, sprinkle with fresh thyme, and arrange the crispy prosciutto slices around the edge of the plate.