3 shallots, 400 g sweet potatoes, 2 tbsp butter, 750 ml vegetable broth, 2 sour apples, 1-2 tablespoons of lemon juice, 2 stems of basil, salt, pepper
Peel and dice the shallots. Peel and wash the potatoes, cut into approx. 2 cm pieces. Heat the butter in a saucepan. Braise shallots in it until translucent. Add the potatoes and sauté for about 2 minutes while turning.
Deglaze with broth and bring to the boil, cover and cook over medium heat for 10-15 minutes.
Now wash and peel apples. Cut thin slices from 1 apple around the core. Cut slices into fine pencils. Drizzle with lemon juice. Core the remaining apple and dice. Wash the basil, shake dry, pluck the leaves.
Add the apple cubes to the soup and bring to the boil briefly. Puree the soup with the hand blender. Season with salt and cayenne pepper. Stir the apple strips into the soup. Arrange in bowls sprinkled with basil.
Peel and dice the shallots. Peel and wash the potatoes, cut into approx. 2 cm pieces. Heat the butter in a saucepan. Braise shallots in it until translucent. Add the potatoes and sauté for about 2 minutes while turning.
Deglaze with broth and bring to the boil, cover and cook over medium heat for 10-15 minutes.
Now wash and peel apples. Cut thin slices from 1 apple around the core. Cut slices into fine pencils. Drizzle with lemon juice. Core the remaining apple and dice. Wash the basil, shake dry, pluck the leaves.
Add the apple cubes to the soup and bring to the boil briefly. Puree the soup with the hand blender. Season with salt and cayenne pepper. Stir the apple strips into the soup. Arrange in bowls sprinkled with basil.
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