Peel and core the apples and cut into pieces about 1/2 cm in size.

Heat the butter in a pan and let the apples and sugar caramelize well. Add a dash of calvados and flambé the whole thing. Set aside 4 tablespoons for the garnish.

Put the rest of the apples in a bowl and puree them finely. Stir in enough cider until the desired consistency is achieved, then add lime juice to taste. Now put the soup in the cooler and let it cool well. Put the soup cups in the cooler as well.

Now stir the soup again and season again if necessary.

Put the finished soup in the pre-chilled soup bowls, add the caramelized apples, some cinnamon and now ..... enjoy your meal .....