Leek, Potato and Cider Soup (6)

A delicious soup for autumn and winter from Diana Henry.

Leek, Potato and Cider Soup (6)
Print Recipe
Leek, Potato and Cider Soup (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Heat the butter and oil in a heavy-based pan and sauté the celery, potato and leeks until they are beginning
to soften.
  2. Add a splash of water – about two tablespoons – season, and cover the pan. Sweat for about 20 minutes, adding a little more 
water occasionally to 
keep it moist.
  3. Stir in the stock, cider and more seasoning. Bring to the boil, then simmer for 15 minutes. Leave to cool completely and purée the soup in batches.
  4. Return the soup to the 
pan. Before serving, heat 
it as soon as your toasts 
are ready, add the cream, heat through and check 
the seasoning.
  5. Toast the bread lightly and spread with butter. Divide the cheese between the slices, put them on to a grill pan and toast until the cheese is bubbling (how long this takes depends 
on how powerful your 
 grill is – domestic grills 
vary hugely).
  6. Cut the apples into slices and melt about 20g of butter in a frying pan. Sauté the slices until they are slightly golden on both sides – they don’t have to be completely soft, a little crunch is good.
  7. Toss in the thyme and divide the apples between the toasts. Drizzle with a little honey and grind black pepper on top.
  8. Heat the soup and serve 
it with the toasts.
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