Apple Potato Soup
From: Sonia, Quebec, Canada
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
  • 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.