Earth Apple Lime Soup

For the chicken soup, cut the unpeeled onions in half horizontally. With the cut side down, place on the hot stovetop (aluminum foil in between!) and allow to brown. Cut unpeeled ginger into slices. Roughly chop lemon leaves.

Chop chicken giblets, rinse when cooled. Boil all prepared ingredients and the coriander in 4 1/2 liters of water.

Lower the temperature and boil down the clear soup for about 1 hour, but do not make. Skim in between. Then place the saucepan on a rack. Cool for 2 hours, degrease and pour through a muslin cloth.

For the soup, tie cardamom, cinnamon, cloves and pepper together in a piece of gauze, crush the spices with a paper towel. Peel and finely dice the potatoes. Peel and chop the onions.

Heat the clarified butter. Sauté potatoes and onions for 5-6 minutes. Add 1 3/4 liters of the clear soup and turmeric. Hang the spice bag.

Let the clear soup boil. Soften potatoes in it for 10-12 min with lid closed. Take out spice bag and squeeze.

Set aside some cilantro for garnish, add the rest to the soup. Mash the potatoes in the clear soup with a hand blender.

Season with salt and nutmeg. Heat the soup repeatedly. Add coconut milk, crème fraîche and lime juice and stir into soup with a whisk. Sprinkle with cilantro leaves.

By the way: Did you know that butter

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