Apple and leek soup recipe
Apple and leek soup is a comforting, creamy, and flavorful option, ideal if you want a different recipe for lunch or dinner.
- 2 puerros medianos (solo la parte blanca y verde clara)
- 1 manzana verde grande
- 1 papa mediana
- 1/2 cebolla blanca
- 2 cdas de mantequilla
- 1 cda de aceite de oliva
- 3 tazas de caldo de verduras
- 1/4 taza de crema de leche
- 1 pizca de nuez moscada
- Sal al gusto
- Pimienta negra al gusto
- Cebollín picado para decorar (opcional)
- Lava muy bien los puerros para retirar cualquier resto de tierra y córtalos en rodajas finas.
- Pela la manzana, retira el corazón y córtala en cubos.
- Pela la papa y córtala en trozos pequeños.
- Derrite la mantequilla junto con el aceite de oliva en una olla mediana.
- Sofríe la cebolla y el puerro durante 5 minutos hasta que estén suaves, sin dejar que se doren.
- Añade la manzana y la papa. Cocina durante 2 minutos más.
- Vierte el caldo de verduras y sazona con sal, pimienta y nuez moscada.
- Cocina a fuego medio durante 20 minutos o hasta que la papa esté completamente tierna.
- Retira del fuego y licúa la preparación hasta obtener una textura homogénea.
- Regresa la sopa a la olla, incorpora la crema de leche y mezcla bien.
- Cocina durante 2 minutos adicionales sin que llegue a hervir.
- Sirve caliente y decora con cebollín fresco si lo deseas.
While the combination of apple and leek might sound a little unusual, the flavors are natural, balanced, and light—perfect for cool days. Follow the steps and let's get started!
Learn how to prepare a delicious apple and leek soup
- 2 people
- 260 Kcal
- 2 medium leeks (only the white and light green parts)
- 1 large green apple
- 1 median pope
- 1/2 white onion
- 2 tbsp of butter
- 1 tbsp of olive oil
- 3 cups of vegetable broth
- 1/4 cup of heavy cream
- 1 pinch of nutmeg
- Salt to taste
- Wash the leeks very well to remove any traces of dirt and cut them into thin slices.
- Peel the apple, remove the core and cut it into cubes.
- Peel the potato and cut it into small pieces.
- Melt the butter together with the olive oil in a medium saucepan.
- Sauté the onion and leek for 5 minutes until soft, without letting them brown.
- Add the apple and potato. Cook for 2 more minutes.
- Pour in the vegetable broth and season with salt, pepper, and nutmeg.
- Cook over medium heat for 20 minutes or until the potato is completely tender.
- Remove from heat and blend the mixture until you obtain a smooth texture.
- Return the soup to the pot, stir in the cream and mix well.
- Cook for an additional 2 minutes without letting it boil.
- Serve hot and garnish with fresh chives if desired.
Tips for making an irresistible apple and leek soup
- Carefully wash the leeks between their layers to remove any remaining dirt.
- Use green apple to provide a balanced contrast between sweetness and acidity.
- Don't brown the leek too much to preserve its delicate flavor.
- Cut the ingredients into similar sizes to achieve even cooking.
- Use homemade vegetable broth if you're looking for a deeper flavor.
- Blend the soup while it's still hot, but be careful to avoid splashing.
- If you want a lighter texture, add a little more broth at the end.
- The cream should be added at the end to prevent it from curdling.
- Adjust the salt after blending, as the flavors concentrate during cooking.
What type of apple is best for making apple and leek soup?
Green apple is usually the best option because it provides a touch of acidity that balances the mildness of the leek and the creaminess of the soup.
Can this soup be made without cream?
Yes. You can substitute the cream with evaporated milk, unsweetened natural yogurt, or a plant-based milk for a lighter version.
How to store it once prepared?
Store it in an airtight container in the refrigerator for up to three days. Heat it gently before serving.
Is apple and leek soup served hot or cold?
It is traditionally served hot, although it can also be enjoyed cold during the warmer months.
How to make a creamier apple and leek soup?
Add a little more cream or incorporate an extra potato during cooking for a silkier, more consistent texture.
