Orchard Cream (Soup) Recipe

Name: Orchard Cream (Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 apples, finely sliced; 4 potatoes, finely sliced; 1 leek, minced; 1 onion, finely sliced; 1 celery rib, finely sliced; 6 cups chicken stock; 1 pinch nutmeg; 1 pinch cinnamon; salt and pepper; ⅓ cup 15% cream

Servings: persons

2 tablespoons butter
2 apples, finely sliced
4 potatoes, finely sliced
1 leek, minced
1 onion, finely sliced
1 celery rib, finely sliced
6 cups chicken stock
1 pinch nutmeg
1 pinch cinnamon
salt and pepper
⅓ cup 15% cream

1
Melt butter in a saucepan.
2
Cook apple, potatoes, leeks, onion and celery 5 to 8 minutes, at low heat, without letting them take colors.
3
Add stock, nutmeg and cinnamon.
4
Add salt and pepper.
5
Bring to boil.
6
Reduce the heat and let simmer about 30 minutes until the veggies are tender.
7
Put in blender and puree until creamy.
8
Put back in saucepan and add cream.
9
Let simmer 2 to 3 minutes, just to reheat.
10
You can add parsley on top of the soup as garnish.

891

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 2 apples, finely sliced, 4 potatoes, finely sliced, 1 leek, minced, and more.

Yes, Orchard Cream (Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orchard Cream (Soup)

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