Leeks & Apples

• This recipe comes after a slight error when I was making leek & apple soup for the first time.
• I left the kitchen whilst cooling the leeks and the apples in the apple juice.
• These cooked so that most of the liquid evaporated (good that I did not burn the leeks).
• I knew that I could not rescue the soup at this stage and would have to start again so I could have good instructions.
• I tasted what I had and it was delicious.
• It tasted great, hot with hot roast meats and also cold with cold meats and Polish sausage.
• You could ask your “testers” what this is? – they might reply “rhubarb”!

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

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 apples into small pieces and add these to the leeks and cook for a few minutes.
• Add the marjoram.
• Add the apple juice and simmer until the leeks are soft and you have evaporated the majority of the liquid.
• Season with the salt and pepper.
• *
• Serve either hot or cold.

Bavarian china