Ingredients
6 leeks
4 tablespoons vegetable oil
2 teaspoons curry powder
1 potato, about 4 inches long, peeled and sliced thin
2 cups peeled, finely chopped apple
4 cups chicken stock
1 to 2 cups milk
Salt and freshly ground pepper
Preparation
Trim the leeks, removing almost all of the green top part. Wash the bottoms well and slice them thin. In a large saucepan, cook the leeks gently in the oil with the curry powder for 20 to 30 minutes until very soft and wilted. Add the potato slices and the apples, stir well and cook a few minutes more, stirring occasionally. Pour in the stock, stir well and simmer for 5 to 10 minutes, until the apple is tender. In a blender or food processor, puree the soup and return it to the pan. Add the milk and season with salt and pepper to taste. Serve thoroughly chilled, thinned with a little extra stock or milk if necessary.
