Friday, December 6, 2013

The Art of Fine Cookery ~ Braeburn Apple, Leek and Potato Soup

I love the descriptions of the kitchen at Lallybroch and I've imagined many a meal there. I love the thought of that warm kitchen in the winter, with Jenny cooking and all of the wonderful rich smells that await.

WIth that thought in mind and because It's getting so cold outside, my stomach is telling me that it might be time for a hot apple, leek and potato soup! This is a very simple soup,quite easy to make and all it needs is a loaf of good bread and herb butter to complete it!   A chilled Thistly Cross Cider IS the perfect accompaniment!

1 tbsp butter
1 large onion, chopped
6 cups of chicken stock
2 large leeks sliced ( the white parts~ save the greens for stock)
3 large Braeburn apples, cored, peeled and chopped or you can substitute really good organic apple sauce!
1 cup of golden raisins
2 cups of boiled, diced potatoes (small dice)
2 cups of shredded chicken breast or cookedand sliced apple sage sausage
Shredded smoked Gouda /Jarlsberg or cheddar cheese 
2 cups of buttermilk
Salt and Pepper
1 tablespoon of fresh thyme

Melt 1 tbsp butter in large soup pot over med-high heat. Add onion and leeks and sauté until soft but not brown.  Stir in stock , apples, salt , pepper and buttermilk and bring to a boil. Reduce heat and let simmer for about 20 minutes. Using an immersion blender, blend this mixture for a minute until fairly creamy.  Add the potatoes, thyme,  raisins and chicken breast and simmer for at least 15 more minutes before serving. Ladle into bowls and top with the shredded cheese.  

                                                                                  Serves 6  

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