Peel the shallots, dice and sauté in 2 tbsp olive oil. Then deglaze with the chicken stock.
Dissolve the sea buckthorn and apple jelly in the chicken stock and bring to a boil. Season with salt, green pepper, sugar and lemon juice. To taste you can still raise a little whipped cream.
We serve the soup with a little red pepper and fried rocket.
3 tbsp olive oil
0.8 liter chicken stock
220 g of jam: seabuckthorn jelly
or 110 g each of seabuckthorn and apple jelly
200 g cream
200 g creme fraiche
1 tsp pickled green pepper
juice of a quarter lemon