Squash, Leek & Apple Soup
Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients
Number of servings :
Type of meal : | Soups | Soups
Special diet :
1 leek, white part only, sliced thinly
750 ml (3 cups / 450 g) crookneck squash, peeled, in 2.5 cm (1 in) dice
1 large McIntosh apple, peeled, seeded and diced
45 ml (3 tbsp) butter
750 ml (3 cups) chicken stock
1 ml (1/4 tsp) nutmeg, grated
Salt and freshly ground pepper, to taste
75 ml (1/3 cup) 35% cream, whipped
45 ml (3 tbsp) walnuts, toasted and chopped
- In a saucepan, over low heat, sweat the leeks, squash and apple in the butter for 15 minutes, covered, stirring occasionally.
- Add the stock, nutmeg, salt and pepper. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes or until the vegetables are cooked.
- Purée the soup in a blender, thinning with a little stock or cream, if necessary. Adjust the seasoning to taste.
- Garnish each serving with whipped cream and walnuts.
Imported on 2011-01-20 20:26:46 — Original ID:2558