Minced Balls in Curry Sauce

Put the sausage meat in a suitable bowl. Cut the chives into rolls. Remove the seeds from the peppers and cut into very small cubes. Add with the heavy cream. Season with pepper.

Chop the onion. Bring the soup to a boil.

Using 2 teaspoons dipped repeatedly in the hot soup, make small dumplings from the sausage meat and place them in the slightly boiling liquid. Meanwhile, cook the sausage meat balls for 3-4 minutes. Remove with a skimmer.

Strain the soup and set aside 5 dl for preparing the sauce.

In a frying pan, melt half of the butter. Sauté the onion in it. Add curry and sauté. Extinguish with the white wine and make it half. Then add the gravy set aside and the cocosette. Add the apple grated with a Bircher grater. Make the sauce on a low fire for about 5 minutes. Pour through a fine sieve and squeeze out the residue well. Return to the frying pan. Add cream and let it bubble up.

Our tip: Fresh chives are much more aromatic than dried ones!

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