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Starters and side dishes
,
Holiday season
Cold carrot, leek and apple soup
Portions:
4Preparation:
15 minutesCooking:
40 minutesIngredients
- 2 tbsp. butter
- 2 leeks, sliced
- 1 potato, peeled and diced
- 4 carrots, peeled and sliced
- 2 apples, peeled and diced
- 2 liters (8 cups) vegetable broth
- 125 ml (1/2 cup) cider (or apple juice)
- 1 carrot, grated
- A few finely chopped basil leaves
- Salt and pepper
Preparation
- Melt butter in a large saucepan. Add leeks, potato and carrot slices. Sauté over medium heat for 4 minutes. Season with salt and pepper. Add apples. Pour in stock and bring to the boil. Reduce heat and simmer for 30 minutes.
- Using an immersion blender (or food processor), blend until smooth. Stir in cider. Heat over low heat for 5 minutes.
- Pour into bowls. Garnish with grated carrots and basil. Serve as desired.
Tips and tricks
A festive soup that smells like spring!
This recipe, created by chef Andrea Jourdan, is taken from the Saveurs recettes section of the Journal de Montréal.
Portions:
6 à 8Preparation:
20 min.Cooking:
30 min.
Starters and side dishes
,
Holiday season
Cream of parsnip and apple
Portions:
12
Starters and side dishes
,
Summer recipes
Apple and prosciutto verrines
Portions:
4Preparation:
10 minutesCooking:
15 to 20 minutes