All Simple Vegetable Recipes

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

  1. 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.

  2. 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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