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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
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 2 x apples peeled, cored,
- Â Â diced, and sauteed in
- 2 Tbsp. butter for 5 min,
- Â Â then liquid removed on paper towels
Direcciones
- 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.
- 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.
- 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.
- When ready to serve, ladle into soup bowls (reheat first, if you are serving warm) and top with the apple dice garnish.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 610g | |
| Recipe makes 4 servings | |
| Calories 397 | |
| Calories from Fat 255 | 64% |
| Total Fat 28.99g | 36% |
| Saturated Fat 18.01g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 699mg | 29% |
| Potassium 690mg | 20% |
| Total Carbs 31.51g | 8% |
| Dietary Fiber 5.1g | 17% |
| Sugars 15.49g | 10% |
| Protein 5.9g | 9% |
