Apple Soup with Cinnamon & Vanilla and Apple Brittle

Peel, core and cut the apples into small pieces (for the garnish we need 2 tablespoons of small apple cubes per serving) then immediately put in a bowl with water that we have mixed with a little lemon juice so that they do not turn brown. When all the apples are diced, we pour them over a sieve and dry them well on crepe

First we prepare the brittle. In a small pan we slowly heat the sugar with the water and melt both while stirring on a low heat. Dab the small apple pieces very well with crepe and then add to the sugar mass together with the almonds and let caramelize while stirring. Then place on greaseproof paper and pull apart .... see note below

We heat the butter in a saucepan, add the apple pieces and the sugar and let them caramelize while stirring. Now we pour in the cream and the apple juice and let everything simmer for a good 5 minutes until the apples are soft.

Then take the pot off the stove and puree it finely. Now we taste with cinnamon and vanilla to taste and briefly boil the soup again. Take off the stove and add the yogurt. Please serve immediately ...

Put the finished soup in a soup cup and add the apple brittle and now ..... enjoy your meal .....

Note on the brittle ... don't be surprised, the brittle is not as firm as normal brittle, because there is still a lot of "residual moisture" in the apples, but it tastes great ...