by Chef Ken Goff
Makes 3 quarts
2 cups chopped yellow onion
1/2 cup sliced leeks, white part only
1-1/2 lbs. apples, peeled and quartered (tart variety)
1/2 stick unsalted butter
1 quart clear chicken stock
1 sprig fresh rosemary, about 3 inches long
1 bay leaf
1/2 tsp. dried thyme
1 Tbsp. kosher salt
1-1/2 quarts heavy whipping cream
6 new potatoes (about golf ball size),
peeled and sliced 1/4 inch thick
1 lb. brie cheese broken into bits
Kosher salt and ground white pepper to taste
In a soup pot with a thick bottom, melt the butter over high heat until it bubbles. Add the onion, leek and apple. Stir to coat them. Reduce heat to medium and cook until onions are softened, about 8 minutes. Add the chicken stock, rosemary, thyme, bay leaf and the 1 Tbsp. salt. Bring to a boil. Reduce heat to medium low and simmer until the vegetables are tender, about 20 minutes. Remove bay leaf and rosemary.
Meanwhile in a separate pot (thick bottom again) combine the cream and potatoes and boil until the potatoes are tender. This should take about 12. minutes. Combine this with contents of other pot. In batches in a blender, purée the soup, adding some of the cheese and blend only until the cheese is fully incorporated. Repeat the process until all the soup is puréed and the cheese is incorporated. Add salt and pepper to taste.
Garnish each bowl with slices of green apple (and a small sprig of fresh rosemary, if you have some left).
Kate's Global Kitchen for June, 2001:06/02/01 One Husky Little Tomato: Mexico's Tomatillo Unwrapped
Coming in July-August: The Big Grilling Guide & The Haiku of Food Contest
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