Potato and Apple Soup

Indulge in the unusual sweet and sour flavors!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 spoon Butter, unsalted

  • 3 pieces Leek

  • 1 piece Carrot, fresh

  • 600 g Sweet potato

  • 2 piece Apple, fresh

  • 1 l Water

  • 2 pinch Spices, nutmeg, ground

  • 225 ml Juice, apple

  • 225 ml Sour cream

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • 6 twig Thyme, fresh

Steps

  1. Peel and wash the potatoes and carrots, then cut them into small pieces. Clean the leek thoroughly, wash it, and chop it finely. Also, peel the apples (remove the cores) and cut them into cubes.

  2. Place a larger pot on the stove and melt the butter in it. Add the leek, stir it with the butter, cover the pot with a lid, and let it simmer for about 8 minutes until it softens. Then add the carrots, potatoes, and apples to the pot and pour in water. Season with salt, pepper, and nutmeg to taste.

  3. Wait for it to boil, then reduce the heat, cover the pot, and cook for an additional 20 minutes until the vegetables are soft. Stir occasionally. Remove the cooked soup from the heat and let it cool slightly.

  4. Strain the soup and transfer the vegetables to a multipurpose cooker, where you blend them into a smooth puree. Mix the pureed vegetables with the liquid, pour the soup back into the pot, and stir in the apple juice. Heat the soup over low heat for about 10 minutes until it almost boils. Add the cream and cook for another 5 minutes.

  5. Thoroughly wash the thyme. Season the soup further with pepper, salt, or nutmeg if needed. Pour it into warmed bowls, garnish with a sprig of thyme, and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 46.81 kcal
  • Fat: 0.5 g
    • Saturated Fat: 0.31 g
  • Carbohydrates: 9.79 g
    • Sugars: 2.81 g
  • Protein: 0.5 g
  • Fiber: 1.31 g

Advice

If using a multipurpose cooker, process the vegetables with enough liquid to form a smooth puree, then mix with the remaining liquid. Sweet potatoes are not related to regular potatoes, although both originate from Central America. The red sweet potato with sweet orange flesh is good for roasting, mashing, soufflés, and stuffings. The white sweet potato is finer and has a drier white flesh. It can be fried, boiled, or used in mixed meat and vegetable dishes.