Leek Soup with Apple

Heat the butter in a frying pan and sauté the leek in it for 5 minutes until soft. Put 3 tbsp leek aside and add curry powder to the other leek and fill up with clear soup.

Cut the apple into quarters and remove the core. Grate 2 quarters and add to soup. Cut remaining apple quarters into narrow wedges, turn to the other side in juice of one lemon. Brush the cleaned frying pan with oil and fry the apple slices in it.

Season the leek-apple soup with salt and freshly ground pepper and fill it into plates. Serve with the remaining leek and apple slices and baguette.

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