Melt the butter in a saucepan, add a tablespoon of flour and burn in.

Peel and core the apple and cut into wedges. Add this to the stoving and sauté.

Add the boiling water from the Brussels sprouts until a creamy soup is formed. Now set aside about 10 florets of Brussels sprouts and add the rest to the soup.

Season with vegetable stock and bring to the boil. Then puree. If the soup is too thick, add a little more vegetable water.

Season to taste with pepper and finally stir in the cream.

Cut the baked potatoes into cubes. Heat the oil in a pan and fry the potato pieces until crispy and remove.

Peel the onion and cut into half rings. Dust with flour and curry and brown in oil.

Arrange the soup on warmed plates and garnish with the potato pieces and onions.

* Link to spice mixes: Granulated Italian vegetable broth