La Pommeraie Glacee (Chilled Apple Soup)

"A wonderful soup for a hot day and not nearly as sweet as you might think. Think of it as a relatively blank canvas--a smooth cool potage which can be garnished with hot and spicy condiments, accompanied by crunchy, savory crostini, or heated up with curry or other spices. A Norman classic."
 
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Ready In:
4hrs 30mins
Ingredients:
10
Serves:
4-6
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ingredients

  • 6 tablespoons butter, unsalted
  • 2 leeks, white part only, washed and coarsely chopped
  • 5 cups granny smith apples or 5 cups similar tart apples, peeled cored and diced
  • 6 cups unsalted chicken stock, preferably homemade
  • 1 12 - 2 cups potatoes, washed peeled and diced
  • 1 cup creme fraiche (or cream or sour cream)
  • 2 teaspoons calvados
  • 18 teaspoon cinnamon
  • salt & freshly ground black pepper
  • 2 apples, peeled, cored and cut into 1/4-inch dice
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directions

  • Melt 4 tablespoons of the butter in a pot.
  • Add the leeks, cover and cook over medium heat for 5 minutes.
  • Add the 5 cups of apples and cook, uncovered, for 5 minutes more.
  • Add the stock and the potatoes; bring to a boil; reduce heat and simmer 45 minutes.
  • Puree in blender or food processor or (the easy way) with an immersion blender.
  • Stir in the vcreme fraishe or cream, the Calvados and cinnamon and season to taste with salt and pepper (remember the soup will be eaten cold which will diminish the salt).
  • Refrigerate for at least three hours.
  • Just prior to serving, saute the apple die in the remaining butter until it begins to soften.
  • Garnish the soup with the aple dice.

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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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