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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 4 tablespoons of the butter in a pot. | 2. Add the leeks, cover and cook over medium heat for 5 minutes. | 3. Add the 5 cups of apples and cook, uncovered, for 5 minutes more. | 4. Add the stock and the potatoes; bring to a boil; reduce heat and simmer 45 minutes. | 5. Puree in blender or food processor or (the easy way) with an immersion blender. | 6. Stir in the vcreme fraishe or cream, the Calvados and cinnamon and season to taste with salt and pepper (remember the soup will be eaten cold which will diminish the salt). | 7. Refrigerate for at least three hours. | 8. Just prior to serving, saute the apple die in the remaining butter until it begins to soften. | 9. Garnish the soup with the aple dice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
leek	2		washed chopped	108.58	25.186999999999998	2.67	0.534
granny smith apple	5	cups	peeled cored diced	316.1	74.1745	2.398	1.0355
chicken stock	6	cups	unsalted	518.4	50.832	36.288000000000004	17.28
potato	1 1/2 - 2	cups	washed peeled diced	0.0	0.0	0.0	0.0
creme fraiche	1	cup		-	-	-	-
calvados	2	teaspoons		-	-	-	-
cinnamon	1/8	teaspoon		-	-	-	-
salt black pepper			ground	-	-	-	-
apple	2		peeled cored cut	130.0	34.525	0.65	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.