Apple and ginger soup with smoked duck breast

Ingredients for 4 servings:

• 3 medium-sized apples, each approx. 300 g
• 1 large potato(s) approx. 200 g
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 50 ml dry white wine
• 500 ml vegetable stock
• 200 g sweet cream
• 3 sprigs of marjoram
• 1 tsp honey
• 1 piece(s) ginger, thumb-sized
• salt and pepper
• possibly chili powder
• 8 slice(s) smoked duck breast (cold cuts – available from the butcher)
• 4 slices of apple chips
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian without the skewer!

Finely chop the onion and garlic, peel and slice the potatoes. Peel and core the apples, and chop them finely. Melt the butter in a saucepan and sauté the onion, garlic, apples, and potatoes. Deglaze with the white wine and reduce slightly. Add the vegetable stock and cream, season with salt, and simmer for 15-20 minutes over medium heat, until the ingredients are soft. Add the shredded marjoram and honey, grate in the ginger, and puree the soup. Season to taste with salt, pepper, and chili powder, if desired. To garnish, thread 1 thin slice of duck breast, unfolded decoratively, 1 apple chip, and 1 further slice of duck breast, unfolded, onto a shish kebab skewer, then place the skewer over the soup bowl.