Apple and Sea Buckthorn Soup with Cinnamon Croutons ...
Total Time30 minutes mins
Servings: 1 people
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
Serving
- 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.
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.
Serving: 100g | Calories: 354kcal | Carbohydrates: 28.5g | Protein: 3.5g | Fat: 25.2g