Apple Potato And Leek Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A rich, comfort-food potato and leek soup, serve this with garlic toast and a side salad, and there's your main! Ingredients:
1 tablespoon butter |
1 onion, diced |
1 leek, trimmed and diced |
4 potatoes, peeled and diced (i make it with unpeeled, personally!) |
4 tart apples, peeled and diced |
10 cups chicken stock |
1 lemon, juiced |
1 tablespoon unsalted butter |
2 tart apples, peeled, cored and diced |
1 tablespoon granulated sugar |
1 tablespoon cider vinegar |
1/4 cup chopped chives |
Directions:
1. In a large pot, melt 1 tablespoon butter over high heat.
2. Add diced onion and leek, cooking until translucent, about 15 minutes.
3. Add the potatoes, all but 2 cups of the diced apples and chicken stock.
4. Season with salt and pepper to taste.
5. Bring to a simmer and cook until tender, about 45 minutes.
6. Pour soup into a colander over a pot to separate the vegetables from the stock (cooking liquids).
7. Ladle the vegetables into a blender or food processor. Add enough stock to cover; puree until smooth.
8. Pour into a fine sieve and strain into another pot.
9. Add more stock if the soup is too thick.
10. Add lemon juice; season with salt and pepper to taste.
11. In a medium nonstick pan, heat the remaining butter over high heat.
12. Add remaining apples, cooking until slightly brown.
13. Sprinkle 1 tablespoon sugar over apples and continue cooking until golden.
14. Add vinegar and remove from heat.
15. Ladle the hot soup into a tureen or serving bowl.
16. Spoon the diced apple garnish into the center of the soup.
17. Garnish the top of the soup with chives.
18. ENJOY! :+D
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