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[Rhea Thomas]

Apple, Potato and Leek Soup

No winter chill here! A flavor blend that will satisfy. Garnish with diced apples and chives.

1 tablespoon unsalted butter
1 onion, diced
1 leek, trimmed and diced
4 potatoes, peeled and diced
4 tart apples, peeled and diced
10 cups chicken stock
1 lemon, juiced
1 tablespoon unsalted butter
2 tart apples, peeled, cored and diced
1 tablespoon granulated sugar
1 tablespoon cider vinegar
1/4 cup chopped chives

1. In a large pot, melt 1 tablespoon butter over high heat. Add diced onion and leek, cooking until translucent, about 15 minutes. Add the potatoes, all but 2 cups of the diced apples and chicken stock. Season with salt and pepper to taste. Bring to a simmer and cook until tender, about 45 minutes.
2. Pour soup into a colander over a pot to separate the vegetables from the stock (cooking liquids). Ladle the vegetables into a blender or food processor. Add enough stock to cover; puree until smooth. Pour into a fine sieve and strain into another pot. Add more stock if the soup is too thick. Add lemon juice; season with salt and pepper to taste.
3. In a medium nonstick pan, heat the remaining butter over high heat. Add remaining apples, cooking until slightly brown. Sprinkle 1 tablespoon sugar over apples and continue cooking until golden. Add vinegar and remove from heat. Ladle the hot soup into a tureen or serving bowl. Spoon the diced apple garnish into the center of the soup. Garnish the top of the soup with chives.

Makes 8 servings.