Cream soup with Golden Delicious apples and flowers

First courses


    1 Golden Delicious apple
    40 g shallot
    20 g butter
    50 ml white wine,
    400 ml vegetable broth
    1 medium potato
    100 ml cream
    Edible flowers


Sauté chopped shallot in butter, bathe with white wine, peel the potatoes and dice, add to the sautéed ingredients, cover all with vegetable broth.

When half cooked add the peeled, grated apple. Blend well and add the cream at the end of cooking time. 

Decorate with an apple skewer and the edible flowers. 



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