Ingredients:
4 tablespoons butter
2 leeks (white part), cleaned and sliced
5 cups apples (tart ones, like Granny Smith), peeled, cored, and chopped
6 cups chicken stock
2 cups potatoes, peeled and chopped
1 cup heavy cream
2 teaspoons Calvados (or apple brandy)
1/8 teaspoon cinnamon
salt and white pepper to taste
1/2 apple, diced (for garnish)
Directions:
Sauté the leeks in the butter over medium heat, covered, for 3-4 minutes. Toss in the apples and cook, uncovered, for about 5 minutes--coating them well with the butter. Pour in the stock, add the potatoes, and bring to a boil. Reduce heat and simmer for 45 minutes.
When the apples and potato are soft, puree in a blender--solids first--until smooth. Return to the saucepan, then stir in heavy cream, Calvados, and cinnamon. Season to taste.
Refrigerate if you are going to serve cold--in which case you will want to over-season a bit. Sauté the apple dice garnish in 2 Tablespoons of butter, then let drain on paper towels until you are ready to serve. Serve chilled or hot.
Makes 6 Servings
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