Vegetable Apple Soup
From: Gaetan, Jonquiere, Quebec, Canada
Servings: 6
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 2 large leeks, white parts only, chopped
  • 1 large onion, chopped
  • 1 large potato, diced
  • 2 cups [500 mL] peeled zucchini dices
  • 1 cup [250 mL] carrot dices
  • 1 tart apple, peeled, cored and chopped
  • 4 cups [1 L] chicken broth
  • 1/4 teaspoon [1 mL] nutmeg
  • 1/2 cup [125 mL] light cream or milk [optional]
  • 1/4 cup [60 mL] dry white wine [optional]
  • Salt and pepper
  • Freshly chopped chives or green onion, to garnish
  • Into a thick-bottomed casserole, melt butter over medium heat.
  • Soften together chopped leeks and onion stirring often for about 10 minutes, without browning,.
  • Mix in potato, zucchini and carrot dices, chopped apple and chicken broth.
  • Bring to a boil, lower heat, cover and simmer stirring occasionally until vegetables are tender, for about 20 minutes.
  • Puree mixture, ideally into a blender, or a food processor.
  • Pour soup back into casserole.
  • Sprinkle soup with nutmeg then stir in cream or milk and/or dry white wine.
  • Season to taste.
  • Reheat without boiling.
  • Serve, each serving garnished with freshly chopped chives or green onion.