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Receta Norman Apple And Potato Soup (La Pommeraie Glacee)
by Global Cookbook

Norman Apple And Potato Soup (La Pommeraie Glacee)
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  Raciónes: 4

Ingredientes

  • 4 Tbsp. butter
  • 2 x leeks (white part) cleaned, sliced
  • 5 c. minced peeled cored apples (tart ones, like Granny Smith, are best)
  • 6 c. chicken stock
  • 2 c. minced peeled potatoes
  • 1 c. heavy cream
  • 2 tsp Calvados (or possibly apple brandy)
  • 1/8 tsp cinnamon
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 2 x apples peeled, cored,
  •     diced, and sauteed in
  • 2 Tbsp. butter for 5 min,
  •     then liquid removed on paper towels

Direcciones

  1. Saute/fry the leeks in the 4 Tbsp. of butter over medium heat, covered, for 3 to 4 min. Toss in the apples and cook, uncovered, for about 5 min - coating them well with the butter. Pour in the stock, add in the potatoes, and bring to a boil. Reduce heat and simmer for 45 min.
  2. When the apples and potato are soft, puree in a blender - solids first - till smooth. Return to the saucepan, then stir in heavy cream, Calvados, and cinnamon. Season to taste.
  3. Chill if you are going to serve cool - in that case you will want to overseason a bit. Saute/fry the apple dice garnish in 2 Tbsp. of butter, then let drain on paper towels till you are ready to serve.
  4. When ready to serve, ladle into soup bowls (reheat first, if you are serving warm) and top with the apple dice garnish.
  5. Comments: Strangely delicate and not really sweet at all, this chilled soup from Normandy, France, is a marvelous first course to an autumn meal of roast duck or possibly chicken with roasted root vegetables on the side. Serve chilled - or possibly warm - to 4 to 6 people.