in Soup Recipes

Apple and leek soup

updated

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Ingredients for 6 servings:

  • 3 apples
  • 5 cm ginger
  • 1 onion(s)
  • 4 tbsp olive oil
  • 1 liter apple juice
  • 450 ml vegetable stock
  • 2 leeks
  • 400 g sour cream
  • 1 tsp salt
  • 1 tsp pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel 2 apples, the ginger, and the onion, and chop into small pieces. Heat 2 tablespoons of olive oil in a large pot and sauté the apple, ginger, and onion. Deglaze with the apple juice and vegetable stock and simmer for 5 minutes. Purée the soup with a hand blender. Finely slice the leek and wash thoroughly. Heat 2 tablespoons of olive oil and sauté the leek, then add to the soup. Simmer for another 3 minutes. Stir in the sour cream; do not cook at this point. Season with salt and pepper. Wash the third apple thoroughly, cut into thin slices, and arrange them on top of the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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