Leek & Apple Soup

• I saw this recipe in this book and wondered how it would come out.
• I adapted the recipe slightly including adding extra apples to the base of the soup – not just the serving part.
• It was delicious – a sweet warm soup – lovely.

INGREDIENTS

• 3 leeks – the white part
• 2 eating apples – peeled and cored
• 2 – 3 tablespoons of butter
• 1 teaspoon of dried marjoram
• 1 litre of apple juice – this can be from a carton of concentrate
• Pinch of salt and pepper
• *
• To serve
• 2 eating apples with red skins – cored and cut into thin slices.
• 1 tablespoon of pumpkin seeds – toasted (optional)

METHOD

• Chop the leeks into circles and then halve these.
• Melt the butter in a pan and lightly cook the leeks – do not brown.
• Cube the apple into small pieces and add these to the leeks and cook for a few minutes.
• Add the marjoram.
• Add the apple juice and simmer for around 15 minutes until the leeks are soft.
• Season with the salt and pepper.
• *
• Toast the pumpkin seeds in a hot frying pan.
• *
• Serve with the apple slices on top and then the pumpkin seeds.

Here in a Meakin vintage serving dish.