Leek Soup With Apples And Blue Cheese Recipes

CURRIED APPLE AND LEEK SOUP

Steps:

• In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
• Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

LEEK SOUP WITH APPLES AND BLUE CHEESE

Steps:

• Discard the green portion of the leeks(I save in the freezer for making vegetable stock). Trim and rinse the white parts thoroughly, then chop.
• In a large stockpot over high heat, melt the butter until it starts to bubble. Add the leeks, garlic, shallots, onion, apples, sherry, and cider and cover.
• Over high heat, saute the mixture until the onions are soft and half the liquid has evaporated, about 5 minutes.
• Add the potatoes and stock and simmer over medium heat until the potatoes are tender, about 25-30 minutes.
• Puree the soup in a blender or in batches in a food processor.
• Return the soup to hte pot, and add the cream, then stir.
• Over medium heat, bring the soup just to a boil. add the cheese and mix thoroughly. Season to taste with salt and pepper.
• Serve the soup hot in a tureeen, garnished with slices of red apple and crumbled blue cheese, or in individual bowls. Enjoy!