CHILLED APPLE SOUP
The combination of apple and potato is
particularly successful, surprising though that might seem the first
time you try it.
Serves 4-6
-
1/2 lb (225 g) potatoes, washed, peeled
and diced
-
6 tbs butter
-
2 leeks, white part only, washed and
coarsely sliced
-
11/2 lb (700 g) apples (Granny Smith or
another crisp variety), peeled, cored and diced into 1/4-in (0.5-cm)
cubes
-
11/2 pts (900 ml) chicken stock
-
1/4 pt (150 ml) heavy cream
-
2 tsp Calvados
-
2 tsp cinnamon
-
salt, pepper
-
2 apples, peeled, cored and diced into
1/4-in (0.5-cm) cubes to garnish
-
Melt 4 tbs butter, add the leeks and
cook, covered, for 3-4 minutes. Add the apples and cook for 5 minutes
more. Add the stock and the potatoes. Bring to the boil, reduce the
heat and simmer for 45 minutes.
-
When the soup is cooked, puree in batches
until smooth and then stir in the cream, Calvados and cinnamon, season
and refrigerate for at least 3 hours. Just before serving, cook the 2
diced apples in the rest of the butter until the pulp begins to soften.
Drain and use to garnish the soup.
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