350 g shallots, 1 apple, 50 g butter or margarine, sugar, 400 ml apple juice, 200 ml vegetable broth (instant), 4 slices bacon, 150 g whipped cream, 1 tbsp crème fraîche, salt, pepper, 1 tbsp oil
Peel the shallots, put aside 4. Cut the rest into fine strips. Peel the apple, quarter it and remove the core casing. Cut the apple into rough cubes and set aside.
Heat the butter in a pot, saute the shallots and the apple. Add 1 pinch of sugar and pour in apple juice. Add the stock and simmer for about 20 minutes. In the meantime, finely chop the bacon slices and fry golden brown in a pan without fat. Add the cream and the crème fraîche to the soup. Mix finely with a blender and pass through a fine sieve into a pot, season with salt and pepper.
Heat the oil in a frying pan, season the 4 shallots till golden brown, season with salt, pepper and 1 pinch of sugar. Place soup with bacon and fried shallots in bowls.
Peel the shallots, put aside 4. Cut the rest into fine strips. Peel the apple, quarter it and remove the core casing. Cut the apple into rough cubes and set aside.
Heat the butter in a pot, saute the shallots and the apple. Add 1 pinch of sugar and pour in apple juice. Add the stock and simmer for about 20 minutes. In the meantime, finely chop the bacon slices and fry golden brown in a pan without fat. Add the cream and the crème fraîche to the soup. Mix finely with a blender and pass through a fine sieve into a pot, season with salt and pepper.
Heat the oil in a frying pan, season the 4 shallots till golden brown, season with salt, pepper and 1 pinch of sugar. Place soup with bacon and fried shallots in bowls.
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