Apple Potato Soup

Apple Potato Soup

Comments: Do not replace fresh mint with dried mint.
If impossible to find, use minced green onion instead of chives to garnish.
Serve hot or cold for an elegant brunch.
Servings: 6 to 8
Ingredients Preparation

1/4 cup [60 g] butter
3 cups [750 mL] chopped leek [white part only]
2 cups [500 mL] peeled potato dices*
2 cups [500 mL] apple dices**
3 sprigs fresh mint sprigs [optional]
5 cups [1.25 L] chicken broth
1 cup [250 mL] light cream [10%]
1/4 cup [60 mL] white wine, really cold if serving soup cold



Into a casserole, melt butter over medium heat.
Cook chopped leek white for approximately 10 minutes.
*Peel and dice potatoes.
**Peel, core and dice apples.
Add potato and apple dices to casserole; if desired, also add fresh mint sprigs.
Pour in chicken broth, cover and bring to a boil.
Leave to simmer slowly for 20 minutes.
Throw away mint sprigs if using.
Puree mixture into a food processor until smooth.
If serving hot, pour puree into a clean casserole; stir in cream and white wine
Reheat over low heat hot, without boiling, before serving.
If serving cold, pour puree into into a bowl.
Refrigerate puree until really cold.
Stir in cream and really cold white wine just before serving.