Apple soup with egg yolk and cream

Name: Apple soup with egg yolk and cream
Total time: 35 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 4 tart apples (e.g. Jonathan); 1 tbsp butter; a pinch of ground white pepper; 1 tsp flour; 800 ml strong beef broth; 2 egg yolks; 100 ml cream; 2 slices of bread roll or white bread, cubed and toasted

Time: 35 min4 servingsapprox. 240 kcal / serving (estimated)approx. 5 g protein / serving

Apple soup with egg yolk and cream (illustration)

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Method

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Peel the apples, remove the cores, and cut into thin slices or grate them.
Braise the apples in the butter in a pot, covered, over low heat, until soft.
Sprinkle with the pepper and the flour, mix well, then pour in the broth.
Bring to a boil and cook for about 8-10 minutes until the apple is completely broken down.
Purée smooth with an immersion blender or push through a sieve.
When serving, mix the egg yolks with the cream, drizzle into the hot (not boiling) soup, and stir well - this way it won't curdle.
Serve with toasted bread cubes.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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