Apple and carrot soup with croutons

Ingredients for 6 servings:

• 1 small onion(s)
• 250 g carrot(s)
• 150 g apples, sour
• 100 ml apple cider
• 600 ml chicken stock or vegetable stock
• 200 ml cream
• 120 g butter
• some salt
• some pepper
• some sugar (if necessary)
• some lemon juice
• 2 slice(s) white bread, or toast
• some curry
• 2 tbsp chives, in rolls

Instructions

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

Peel, halve, and slice the onion, carrots, and apples. Heat 80g of butter in a saucepan and sauté the onion slices until translucent. Add the apple and carrot slices, sauté briefly, and deglaze with the cider. Reduce the heat and add the stock; then simmer for about 20 minutes. Then purée the soup, straining it through a sieve if necessary, refine it with the cream, and season with salt, pepper, sugar, and lemon juice. Be careful with the sugar; sometimes the carrots and apples add enough sweetness. For the croutons, cut the white bread into cubes about one centimeter in size. Finely dice the onion. Heat the remaining butter, fry the bread cubes in it until golden brown, and dust with curry powder. Reheat the soup, ladle into bowls, and garnish with the croutons and chives. Of course, the croutons can be varied as desired; Christmassy with cinnamon, hearty with bacon, then best toast the bread cubes in the fried bacon fat or even with fresh garlic.