This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook.
Provided by Sharon123
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Discard the green portion of the leeks(I save in the freezer for making vegetable stock). Trim and rinse the white parts thoroughly, then chop.
- In a large stockpot over high heat, melt the butter until it starts to bubble. Add the leeks, garlic, shallots, onion, apples, sherry, and cider and cover.
- Over high heat, saute the mixture until the onions are soft and half the liquid has evaporated, about 5 minutes.
- Add the potatoes and stock and simmer over medium heat until the potatoes are tender, about 25-30 minutes.
- Puree the soup in a blender or in batches in a food processor.
- Return the soup to hte pot, and add the cream, then stir.
- Over medium heat, bring the soup just to a boil. add the cheese and mix thoroughly. Season to taste with salt and pepper.
- Serve the soup hot in a tureeen, garnished with slices of red apple and crumbled blue cheese, or in individual bowls. Enjoy!
Nutrition Facts : Calories 576.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 78.7, Sodium 307.2, Carbohydrate 48.2, Fiber 4.8, Sugar 12.8, Protein 8.4
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