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Wednesday, April 22, 2015

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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