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. ---------------------------------------------------------------------------
Nutrition
Ingredients
