Apple curry cream soup

Ingredients for 4 servings:

• 4 apples, e.g. Jonagold, Elstar or Boskop
• 1 onion(s)
• 2 tbsp butter
• 1 tbsp mango chutney
• 1 tbsp curry powder
• 500 ml chicken broth
• 125 ml apple juice
• ½ tsp ginger, freshly grated
• 1 lemon(s), the juice
• 3 cloves
• ¼ liter cream
• Salt
• pepper
• 1 tsp honey

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, quarter, and core the apples. Cut one apple half into thin sticks and drizzle with a little lemon juice. Finely chop the onions and sauté them with the remaining apples in butter, seasoning with the juice of half a lemon. Add the curry powder, mango chutney, ginger, and cloves to the apples. Pour in the chicken broth, cream, and apple juice. Cover and simmer over low heat for about 15 minutes. Remove the cloves from the soup, purée the soup with an immersion blender, and season with salt and pepper. Bring about 2 tablespoons of apple juice and honey to a boil in a pan and briefly add the prepared apple sticks. Serve the soup in deep bowls and garnish with the apple sticks.