Apple and Leek Soup with Sesame Seeds

Clean the leeks, score them lengthwise and rinse thoroughly. Cut the leeks diagonally into 1 cm wide rings. Fry the leek rings in a tablespoon of hot clarified butter. Sprinkle with curry and paprika powder and sauté briefly. Add the vegetable soup and bring everything to the boil. Rinse an apple, cut into quarters and remove the core. Coarsely grate the apple quarters and add to the soup. Do everything at low temperature for seven to ten minutes.

In the meantime, remove the skin from the other apple, quarter it and remove the core. Cut each quarter into four wedges and mix with the juice of one lemon. Roast the apple slices in the remaining clarified butter for a minute on both sides and sprinkle with sesame seeds. Season the soup strongly with salt and freshly ground pepper and divide evenly among preheated plates, garnish with the roasted apple-sesame seed wedges.

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