Orchard Cream (soup)
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
- Servings: 8
- 2 tablespoons butter
- 2 apples, finely sliced
- 4 potatoes, finely sliced
- 1 leek, minced
- 1 onion, finely sliced
- 1 celery rib, finely sliced
- 6 cups chicken stock
- 1 pinch nutmeg
- 1 pinch cinnamon
- salt and pepper
- 1/3 cup 15% cream
Recipe
- 1 melt butter in a saucepan.
- 2 cook apple, potatoes, leeks, onion and celery 5 to 8 minutes, at low heat, without letting them take colors.
- 3 add stock, nutmeg and cinnamon.
- 4 add salt and pepper. bring to boil. reduce the heat and let simmer about 30 minutes until the veggies are tender.
- 5 put in blender and puree until creamy.
- 6 put back in saucepan and add cream. let simmer 2 to 3 minutes, just to reheat. you can add parsley on top of the soup as garnish.
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