Apple Leek Soup
This Hudson Valley variation on vichysoisse is another simple
puree that hits the spot! Its also a great way to use up apples that have been
sitting in the fruit bowl for a few days and are past their prime.
Makes about a gallon
1/4 lb unsalted butter
6 Russet potatoes, peeled and
diced
6 medium Macintosh, Roma or Macoun apples, Peeled and chunked
1
cup chopped leeks
1 medium Spanish onion, chopped
32 oz chicken, turkey
or veg stock
32 oz Apple cider
1 pinch each sage, thyme and
rosemary
1 tbls kosher salt
generous cracking black pepper
2 cup
creams (optional)
In that heavy pot again...
Sweat leeks and onions in
butter. Add apples and potatoes and saute lightly but dont brown.
Add stock
and cider.
Bring to a boil then reduce to a strong simmer. When potatoes
are softened, add herbs, salt and pepper.
Puree in batches.
Add heavy cream to obtain a real vichysoisse style or leave as
is.
Garnish with creme fraiche or yogurt and chives, Serve hot or
cold.
