For some reason I have a big bag of apples that I haven't been eating very fast and was looking around for something to cook them into. I landed on and adapted this recipe for leek and apple soup (listed as Apfel-Porree-Suppe) on the Küchenlatein blog since it seemed like the perfect fit (although I'd have to make it again if I want to cook all my apples...). This blog not only has a huge variety within the over 1000 recipes in German, but there are almost 400 recipes in English as well.
There are a few 'firsts' to this post, the first of which being that I bought my first leek, ever. So, here's how I figured you'd prepare a leek to cook. It must have been close enough. However, for cooking into a soup next time I'd use smaller pieces (thinner or sliced lengthwise).
I do already use leek to make broth, but only when I buy those soup veggie packs that it's in. I'd never bought a leek on it's own before!
In fact, I didn't have to buy anything else for the recipe since I went with spices I already had and there was a container of broth in the freezer just waiting to be used. I didn't take it out early enough and got impatient enough that I threw it in as a block of broth as soon as it was free of the container. It melts down quickly and seems to work just fine.
Leek and Apple Soup
|Homemade vegetable broth, |
still frozen into it's ice cream container
Recipe for 4 servings
- 1 Leek stem
- Olive oil for frying (or your choice of cooking fat)
- 1 tsp Paprika
- 1/2 tbsp Ground caraway
- 1/2 tbsp Tumeric
- 1 L Liquid (I used my 500ml of broth with 500ml of water)
- Chili pepper (depends how hot you like it)
- Salt and Pepper, to taste
- 3 Apples
- 2 tbsp Lemon juice
- Sunflower seeds (a couple tablespoons per bowl)
2. Add oil to a large pot and lightly fry the leek - it should soften but not become limp.
4. Pour in vegetable broth, stir, then bring to a boil.
5. Clean, quarter and core the apples. Make sure to drizzle lemon juice on the pieces of 1 of the apples, then set it aside. Grate the other apple pieces into the soup and simmer on low for about 10 minutes.
|I'll admit, it was a lot prettier at the beginning|
6. While the soup is cooking, throw the sunflower seeds into a pan on medium to medium-high heat (I don't use any oil). Watch them closely and stir frequently, they get dark pretty quick once they're started.
7. Slice the remaining apple quarters into bite-sized pieces (mine aren't really... I'd suggest something smaller) and fry in a small amount of oil or butter until browned on both sides.
|Toasted sunflower seeds|
|Fried apple for one|
8. Add salt and pepper to taste.
9. Making sure to stir well prior to dishing out, divide soup among serving the bowls and garnish with a combination of apple and sunflower seeds.
For another first, I'm submitting this recipe to a blog carnival/festival/event called No Croutons Required. This is a perfect fit (for this recipe and for me) since not only is it a collection of (vegetarian) soup and salad recipes, but this month's theme is spice and I'm always thinking about where more spice could fit into my food!