Pomegranate Soup

Remove the skin from apples, cut into quarters, remove the core. Cut into cubes, sprinkle with a little juice of one lemon. Chop onion and sauté with apples in butter, season with juice of one lemon. Curry powder, mango chutney, ginger and cloves to the apples form. Add chicken stock, cream and pomegranate juice.

Cover and simmer at low temperature for about 15 minutes. Fish the cloves out of the soup. Blend soup with a hand blender, thicken with cornflour, season with salt and freshly ground pepper.

Serve soup in deep plates and garnish with pomegranate seeds.

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