Foamed curry-vanilla soup

Ingredients for 4 servings:

• 500 ml apple juice
• 200 ml chicken stock
• 100 g butter
• 250 ml cream
• 2 shallots
• ½ tbsp curry
• 1 large apple, sour
• ½ vanilla pod(s) and the vanilla pulp
• cornstarch
• 2 tbsp soy sauce
• 100 ml milk 1.5%
• 8 king prawns

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a fine soup for a fine menu

Bring the apple juice to a boil in a saucepan and reduce to about 300 ml. Peel the shallots and roughly chop them along with the peeled and cored apple. Heat the butter, add the shallot and apple pieces, and sauté for 5 minutes. Add the curry powder and scraped vanilla pod and sauté for about 1 minute. Pour in the stock, reduced juice, and cream, bring to a boil, and simmer over medium heat for 5 minutes, stirring occasionally. Finely puree the soup, pass it through a fine sieve, and bring it back to a boil. Lightly thicken with a little cornstarch. Add the soy sauce and vanilla seeds. Froth the milk. Ladle the soup into hot mugs and, just before serving, top with the milk foam. Place the soup mug on a large dinner plate and place two baked king prawns on skewers.