This is a cream soup that is pretty much guilt free. The overall fat amount per serving is low and as such it’s a very good choice for a first course to a holiday meal when there is lots to follow. If your not thinking about Thanksgiving or Christmas this easy to make soup is also a wise choice for a light lunch on it own or with a grilled cheese sandwich. This has been enjoyed by the young children and the senior family members as well.
Makes: 8 servings
INGREDIENTS:
DIRECTIONS:
- Melt butter in a saucepan.
- Cook apple, potatoes, leeks, onion and celery 5 to 8 minutes, at low heat, without letting them brown at all.
- Add stock, nutmeg and cinnamon
- Add salt and pepper as desired and bring to a low boil.
- Reduce the heat and let simmer about 30 minutes until the veggies are tender.
- Put in blender or food processor and puree until creamy.
- Put back in saucepan and add cream. Let simmer 2 to 3 minutes, just to reheat.
- You can add parsley on top of the soup as garnish.
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