John Myers
Ingredients for 2 servings:
- 2 apples
- 100 g leek, the white part
- 100 g potatoes
- 150 g apple juice
- 250 g vegetable stock
- 1 tbsp horseradish, from the jar
- 100 g cream
- 20 g butter, cold
- Salt
- Black pepper, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
a recipe for two
Heat the apple juice and broth in a saucepan. Core the apples, but do not peel them, and add them to the liquid in large cubes. Add the peeled and roughly chopped leeks. Peel and dice the potatoes, then add them to the apples and leeks. Bring to a boil, then simmer covered for 15 minutes over low heat. Turn off the heat and remove the pan from the stove. Stir in the horseradish and cream, season with salt and pepper. Add the cold butter and purée with a hand blender until the soup reaches the desired consistency. Serve the soup in bowls, garnish, and serve.
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