for 4 person

Soup

1 tbsp	butter
1	onion, cut into thin slices
1	garlic clove, in slices
500 g	sweet potatoes, cut into approx. 1 cm cubes
1	pear, cut into approx. 1 cm cubes
1 tbsp	curry powder
1 litre	vegetable bouillon
2 dl	single cream for sauces
	salt and pepper to taste

Crisp

2 tbsp	butter
100 g	toast bread, cut into cubes
50 g	dried apricots, cut into strips
2 tbsp	flat-leaf parsley, finely chopped

How it's done

Soup

Heat the butter in a pan. Sauté the onion, garlic, sweet potatoes and pear for approx. 2 mins. Add the curry powder, pour in the stock and simmer the soup over a medium heat for approx. 15 mins. Puree the soup, add the single cream, season.

Crisp

Heat the butter in a frying pan. Stir-fry the bread and apricots for approx. 2 mins., add the parsley. Serve the soup topped with the apricot crisp.

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