Recipe by Chef Kate
A wonderful soup for a hot day and not nearly as sweet as you might think. Think of it as a relatively blank canvas--a smooth cool potage which can be garnished with hot and spicy condiments, accompanied by crunchy, savory crostini, or heated up with curry or other spices. A Norman classic.
- 6 tablespoons butter, unsalted
- 2 leeks, white part only, washed and coarsely chopped
- 5 cups granny smith apples or 5 cups similar tart apples, peeled cored and diced
- 6 cups unsalted chicken stock, preferably homemade
- 1 1⁄2-2 cups potatoes, washed peeled and diced
- 1 cup creme fraiche (or cream or sour cream)
- 2 teaspoons calvados
- 1⁄8 teaspoon cinnamon
- salt & freshly ground black pepper
- 2 apples, peeled, cored and cut into 1/4-inch dice
Directions See How It's Made
- Melt 4 tablespoons of the butter in a pot.
- Add the leeks, cover and cook over medium heat for 5 minutes.
- Add the 5 cups of apples and cook, uncovered, for 5 minutes more.
- Add the stock and the potatoes; bring to a boil; reduce heat and simmer 45 minutes.
- Puree in blender or food processor or (the easy way) with an immersion blender.
- Stir in the vcreme fraishe or cream, the Calvados and cinnamon and season to taste with salt and pepper (remember the soup will be eaten cold which will diminish the salt).
- Refrigerate for at least three hours.
- Just prior to serving, saute the apple die in the remaining butter until it begins to soften.
- Garnish the soup with the aple dice.