- 1/4 cup [60 g] butter
- 3 cups [375 mL] chopped leeks [white only]
- 2 cups [500 mL] apples*
- 5 cups [1.25 L] chicken broth
- 2 cups [500 mL] peeled potato dices
- 3 sprigs fresh mint sprigs [optional]
- 1 cup [250 mL] cream [10% fat]
- 1/4 cup [60 mL] white wine
|
- Into a casserole, melt butter over medium heat.
- Cook chopped leeks white for approximately 10 minutes.
- *Peel, core and dice apples; add to casserole.
- Pour in chicken broth; add potato dices and, if desired, fresh mint sprigs.
- Cover and simmer for 20 minutes.
- Throw away mint sprigs if using.
- Into a food processor, puree mixture until smooth.
- Reheat, stir in cream and white wine, and serve.
|
