Apple and leek soup

Name: Apple and leek soup
Yield: 3 servings
Cuisine: Boil
Ingredients: 225.00 g leeks rinsed and sliced into rings; 5.00 ml garlic cloves, crushed; 25.00 ml butter; 15.00 ml fresh chillies 573; 2.00 ml curry powder; 225.00 g turnips peeled, diced; 200.00 g apples green, peeled and cubed; 500.00 ml stock chicken; 150.00 ml milk; salt and freshly ground black pepper; 5.00 ml dried thyme

3 servings

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By Food24 November 03 2009

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Ingredients (11)

225.00 g	leeks — rinsed and sliced into rings
5.00 ml	garlic — cloves, crushed
25.00 ml	butter
15.00 ml	fresh chillies — 573
2.00 ml	curry powder
225.00 g	turnips — peeled, diced
200.00 g	apples — green, peeled and cubed
500.00 ml	stock — chicken
150.00 ml	milk
	salt and freshly ground black pepper
5.00 ml	dried thyme

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Method:

Sauté the leeks and garlic in the butter and oil until tender. Add the curry powder and stir-fry lightly. Add the turnips and apples and stir-fry until glossy. Reduce the heat, add the chicken stock and simmer until the vegetables are tender and done. Strain, reserving the liquid. Purée the vegetables in a food processor. Add to the reserved liquid and return to the saucepan. Add the milk and season with salt, pepper and thyme. Simmer for a few minutes until warmed through. Serve with fresh bread.
Serves 3-4.