- 4 medium leeks (white bulbs only) trimmed
- 2 tablespoons vinegar
- 2 Granny Smith apples peeled, cored, and sliced
- 3 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 medium onion thinly sliced
- 7 cups vegetable or chicken broth
- 4 russet potatoes peeled, and thinly sliced
- 1 cup half-and-half
- 1 1/2 cups milk
- Salt to taste
- Freshly-ground black pepper to taste
- 1/3 cup freshly-snipped chives for garnish
Halve the leeks lengthwise and place them in a bowl covered with water and the vinegar. Soak for 15 minutes. Rinse the leeks, pat dry and thinly slice.
Toss the apples with 1 tablespoon of the lemon juice; set aside.
Melt the butter with the olive oil in a heavy pot over low heat. Add the leeks, apples and onion. Sauté until tender, about 15 minutes.
Add the broth, potatoes and remaining 2 tablespoons of lemon juice. Bring to a boil; reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove from the heat and cool slightly.
Puree the soup in batches in a food processor or blender. Do not overprocess; a slightly coarse texture should remain. Return the soup to the pot and stir in the half-and-half and milk. Season with salt and pepper. Heat through if serving immediately (do not boil). Refrigerate overnight if serving cold. Garnish with snipped chives.
This recipe yields 12 servings.
Per serving: 240 calories, 37g carbohydrate, 5g protein, 11g fat, 15mg cholesterol.