Apple and Sea Buckthorn Soup with Cinnamon Croutons …

5 from 4 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 354 kcal


Apple and sea buckthorn soup

  • 1 Little apple
  • 1 tablespoon Freshly squeezed lemon juice
  • 1 tablespoon Butter
  • 1 piece Fresh ginger about the size of a thumbnail
  • 0,5 packet Vanilla sugar
  • 200 Milliliters Sea buckthorn - nectar
  • 20 g Whipped cream
  • 1 teaspoon Food starch

Cinnamon croutons

  • 1 disc Toast
  • 2 tablespoon Butter
  • 0,5 Teaspoon (level) Ground cinnamon
  • 1 teaspoon Brown sugar

baked apple rings

  • 1 Egg yolk
  • 50 Milliliters Milk
  • 1 pinch Salt
  • 0,5 packet Vanilla sugar
  • 3 Tablespoon (level) Flour
  • 1 Knife point Baking powder


  • Mint fresh
  • Powdered sugar
  • Ground cinnamon


Apple and sea buckthorn soup

  • Quarter and peel the apple, remove the core and grate coarsely. Mix with the lemon juice. Peel the ginger, cut into small pieces.
  • Melt the butter in a saucepan. Add the apple, ginger and vanilla sugar to the saucepan. Sweat briefly. Add sea buckthorn nectar. Bring to the boil briefly, simmer gently for three minutes on a low heat. Finally stir in the cream. Take the pot off the stove.
  • Puree the soup. Mix the cornstarch with a little water until smooth. Heat the soup again. Stir in the cornstarch. Bring to the boil again briefly and remove from the stove.

Cinnamon croutons

  • Cut toast bread into cubes. Heat the butter together with the cinnamon and sugar in a pan. Fry the bread cubes in it until crispy.

baked apple rings

  • Mix the egg yolks with the milk, salt and vanilla sugar. Add flour and baking powder and stir.
  • Peel the apple. Remove the core with an apple cutter. Cut the apple into rings.
  • Heat the oil in a saucepan. Pull the apple rings one after the other through the dough and bake in the hot oil until golden brown. Drain on kitchen paper.


  • Put the soup in a deep plate. Spread the cinnamon croutons on top. Garnish with mint. Arrange the apple rings on an extra plate. Sprinkle with powdered sugar and cinnamon.


Serving: 100gCalories: 354kcalCarbohydrates: 28.5gProtein: 3.5gFat: 25.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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