Leek Soup With Apples And Blue Cheese Recipes

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LEEK SOUP WITH APPLES AND BLUE CHEESE



Leek Soup With Apples and Blue Cheese image

This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook.

Provided by Sharon123

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

4 leeks
2 tablespoons unsalted butter
2 garlic cloves, minced
2 shallots, chopped (or 1 small red onion)
1 medium onion, diced
3 tart apples, peeled and diced (like Granny Smith)
1 cup dry sherry
1 cup apple cider
4 large baking potatoes, peeled and diced
4 cups vegetable stock (or chicken)
1 cup heavy cream
4 ounces blue cheese (plus 2 tbls. for garnish)
sea salt & freshly ground black pepper
1 slice red apple (to garnish)

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!

Nutrition Facts : Calories 576.1, Fat 24.4, SaturatedFat 15.2, Cholesterol 78.7, Sodium 307.2, Carbohydrate 48.2, Fiber 4.8, Sugar 12.8, Protein 8.4

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