Creamy Apple Vegetable Soup
From: Gaetan, Jonquiere, Quebec, Canada
Servings: 6
  • 2 tablespoons [30 g] butter
  • 2 large leeks, white parts only, chopped
  • 1 large onion, chopped
  • 1 peeled large potato, diced
  • 2 cups [500 mL] peeled squash dices
  • 1 cup [250 mL] peeled carrot dices
  • 1 tart apple, peeled, cored then chopped
  • 4 cups [1 L] chicken broth
  • 1/4 teaspoon [1 mL] ground mutmeg
  • 1/2 cup [125 mL] light cream or milk [optional]
  • 1/4 cup [60 mL] dry white wine [optional]
  • Salt and pepper, to taste
  • Freshly chopped chives or green onion, to garnish
  • Into a heavy large casserole, melt butter over medium heat.
  • Soften together chopped leeks and onion stirring often without coloring, for approximately 10 minutes.
  • Mix in potato and squash dices along with carrot dices, chopped apple and chicken broth.
  • Bring to a boil, lower heat, cover and leave to simmer stirring from time to time until vegetables are soft, for approximately 20 minutes.
  • Puree mixture into a blender or a food processor preferably.
  • Pour puree into a casserole.
  • Stir in nutmeg and, if desired, cream or milk and/or dry white wine.
  • Salt, pepper then reheat mixture, without boiling.
  • Serve, each serving garnished with freshly chopped chives or green onion.