Chestnut Foam Soup with Flaxseed Crackers

Cut the leek and apple into small cubes. Heat ghee in a pot. Sauté the leek, apple, and spices until translucent. Add the chestnuts and pour in the vegetable broth. Let the soup simmer for 20 minutes, remove the bay leaves, and then finely puree. Season with salt, pepper, lemon juice, and a little grated lemon zest. Whip the cream until semi-stiff, set aside 4 tablespoons for garnish, and fold the rest into the soup. Pour the soup into bowls or dishes. Top with a dollop of cream and garnish with finely chopped parsley and leek greens.