Apple and leek soup

Name: Apple and leek soup
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: 2 tbsp sunflower seeds; 1 tbsp butter; 1 dl single cream; 1 onions; 500 g leek; 300 g mealy potatoes; 2 apples; 80 g diced bacon; 1 litre vegetable bouillon; ½ tsp mild curry powder; salt to taste

main dish Swiss cuisine lunch

Total: 35 min. | Active: 35 min.

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In March, we long for spring to arrive, but the temperatures are still cool. This is the time of year when I serve my lovely apple and leek soup with a topping.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 portions

Soup
1 tbsp	butter
1	onion, finely chopped
½ tsp	mild curry powder
500 g	leek, cut into pieces
300 g	mealy potatoes, cut into pieces
1	apple, cut into pieces
1 litre	vegetable bouillon

Cream
1 dl	single cream, chilled
	salt to taste

Topping
80 g	diced bacon
1	apple, cut into cubes
2 tbsp	sunflower seeds

How it's done

Soup

Heat the butter in a pan. Sauté the onion for approx. 3 mins. Add the curry and cook briefly. Add the leek, potatoes and apple, cook for approx. 2 mins. Pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 20 mins. until soft. Blend the soup.

Cream

Whip the cream until fluffy, carefully mix two thirds of the cream into the soup. Add seasoning.

Topping

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Add the diced apple and seeds, stir fry for approx. 3 mins. Serve the soup, garnish with the remaining whipped cream and the apple and bacon topping.

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