Leek, Apple, and Potato Cream Soup
🥣 A smooth and surprising twist on vichyssoise. Apple adds a sweet and tart touch that enhances the leek flavor.
🛒 Ingredients
- 3 Leeks
- 2 Green apples
- 1 Potato
- 600ml Vegetable broth
- EVOO
🥣 Leek and Apple Cream: Smoothness in Every Spoonful
If you like the classic leek cream, you will fall in love with this version. By adding apple to the traditional base of leek and potato, we achieve an even silkier texture and a flavor nuance that perfectly balances the sweetness of the cooked vegetable. It is an ideal dinner to comfort the body after a long day, being extremely easy to digest and very nutritious. It can be eaten hot in the cold months or warm when the good weather begins. By not using creams or butters, we keep the dish light and heart-healthy, relying on the potato and apple themselves to achieve that creaminess we like so much. It is proof that with humble ingredients, you can create a fine-dining dish.
🌿 Why is it exceptionally healthy?
- Depurative Effect: Leek is an excellent natural diuretic that helps eliminate excess fluids.
- Prebiotic Fiber: The combination of potato and apple feeds the beneficial bacteria in our gut.
- Low Glycemic Index: Despite containing potato, the fiber in the apple helps the energy release more gradually.
👨🍳 Step-by-Step Preparation
- Base Preparation: Clean and cut 3 large leeks (white part only) and sauté them in a pot with EVOO until tender.
- Dicing: Peel and cut 1 medium potato and 2 green apples (Granny Smith type) into uniform cubes.
- Integration: Add the potato and apple to the pot with the leeks. Sauté everything together for 3-4 minutes.
- Cooking: Cover with 600ml of vegetable broth or water. Add a pinch of salt and white pepper.
- Boiling: Cook over medium heat for 20-25 minutes until the potato is completely soft.
- Emulsion: Blend the mixture with a hand blender at high speed until there are no lumps. Serve with some chopped chives.
