Recipe courtesy of the U.S. Apple Association.
2 large leeks, washed and thinly sliced (may substitute yellow onions)
2 small onions, peeled and chopped
3 baking potatoes, peeled and chopped
1 cup applesauce, unsweetened
1 teaspoon butter or margarine
2 cups chicken stock
Pinch of ground cinnamon
1/4 cup heavy cream (or low-fat plain yogurt)
- Melt butter in a medium saucepot. Add onions and leeks and cook until soft. Add potatoes; cook over medium heat for 3 minutes. Add the stock and applesauce; simmer for 25 minutes or until potatoes are soft.
- Purée mixture with an immersion blender, or in a food processor, or a blender until very smooth. Stir in cinnamon. Refrigerate until cold.
- Stir in cream or yogurt before dividing the soup among four bowls. Garnish with thin slices of apple and chopped parsley.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 250; Calories From Fat: 25; Total Fat: 7g; Cholesterol: 25mg; Fiber: 4g; Sodium: 251mg.
Recipe and photograph courtesy of the U.S. Apple Association.