Norman Apple And Potato Soup - {La Pommeraie Glacee}

Recipe Ingredients

4 tablespoons	60ml	Butter
2		Leeks (white part) - cleaned, sliced
5 cups	730g / 25oz	Chopped peeled cored apples - (tart ones, like
		Granny Smith, are best)
6 cups	1422ml	Chicken stock
2 cups	292g / 10oz	Chopped peeled potatoes
1 cup	237ml	Heavy cream
2 teaspoons	10ml	Calvados (or apple brandy)
1/8 teaspoon	0.6ml	Cinnamon
		Salt - to taste
		Freshly-ground white pepper - to taste
		Garnish
2		Apples - peeled, cored,
		Diced, and sauteed in
2 tablespoons	30ml	Butter - for 5 minutes,
		Then drained on paper towels

Recipe Instructions

Saute the leeks in the 4 tablespoons of butter over medium heat, covered, for 3 to 4 minutes. Toss in the apples and cook, uncovered, for about 5 minutes -- coating them well with the butter. Pour in the stock, add the potatoes, and bring to a boil. Reduce heat and simmer for 45 minutes.

When the apples and potato are soft, puree in a blender -- solids first -- until smooth. Return to the saucepan, then stir in heavy cream, Calvados, and cinnamon. Season to taste.

Refrigerate if you are going to serve cold -- in which case you will want to overseason a bit. Saute the apple dice garnish in 2 tablespoons of butter, then let drain on paper towels until you are ready to serve.

When ready to serve, ladle into soup bowls (reheat first, if you are serving hot) and top with the apple dice garnish.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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