Peel apples, cut into quarters and remove core. Cut out 16 balls with a small ball cutter and sprinkle with juice of one lemon. Coarsely grate celery, potatoes and remaining apples.
Heat clarified butter, sauté vegetables and grated apples, add curry and sauté briefly. Extinguish with clear soup and milk, bring to the boil and simmer for 20 minutes.
Blend soup and season with salt, pepper and a pinch of nutmeg.
Stew apple balls with juice of one lemon and apple cider for 3 to 5 min. until soft.
Cut chives into rolls. Serve soup with apple balls and chives.
from the Bochum public utility company
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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