Esta sopa de alho-francês e maçã é uma combinação surpreendente e deliciosa, perfeita para aquecer os dias mais frios. A doçura da maçã equilibra na perfeição o sabor suave do alho-francês, enquanto a batata e a cenoura lhe conferem uma textura aveludada e reconfortante. É uma sopa simples, elegante e cheia de sabor.

Ingredientes

  • 1 alho-poró, fatiado
  • 1/2 cebola, fatiada
  • 1 colher de sopa de manteiga
  • 1 cenoura descascada e fatiada
  • 1 batata, descascada e em cubos
  • 1 maçã grande, descascada, sem caroço e em cubos
  • 1 l de água
  • 2 cubos de caldo de legumes
  • sal, pimenta
  • Pitada de noz-moscada
  • cebolinha, fatiada
  • 1 colher de sopa de amêndoas fatiadas

Preparação

  1. Derreta a manteiga em uma panela, frite a cebola e o alho-porro, até ficarem translúcidos.
  2. Adicione a cenoura, batata, maçã, despeje na água, adicione cubos de caldo, sal, pimenta e noz-moscada.
  3. Deixe ferver, reduza o fogo, cozinhe por 20 minutos.
  4. Misture a sopa com o liquidificador.
  5. Sirva polvilhado com folhas de hortelã, cebolinha e amêndoas.

Ready for a soup that’s a little bit different, but wonderfully comforting? Here’s the English version for you.

Leek and Apple Soup

This Leek and Apple Soup is a delightful twist on a classic, offering a beautiful balance of savoury and subtly sweet flavours. The earthy, mild onion notes of the leek are perfectly complemented by the sweetness of the apple, creating a soup that is both comforting and sophisticated. The potato adds a lovely creamy texture, making it a satisfying and warming meal, perfect for an autumn lunch or a light dinner.

The choice of apple can gently influence the final taste of the soup. A crisp, tart apple like a Bramley or Granny Smith will lend a brighter, tangier flavour that cuts through the creaminess, while a sweeter variety like a Gala or Fuji will result in a more mellow, rounded soup. Don’t be shy with the nutmeg; its warm, aromatic spice is a classic pairing for both the leek and the apple.

For an extra touch of richness, you could stir a swirl of single cream or crème fraîche into the soup just before serving. The toasted flaked almonds for garnish are not just for show; they provide a wonderful, contrasting crunch that elevates the dish.

Ingredients

  • 1 large leek, sliced
  • 1/2 onion, sliced
  • 1 tbsp butter
  • 1 carrot, peeled and sliced
  • 1 potato, peeled and cubed
  • 1 large apple, peeled, cored, and cubed
  • 1 litre water
  • 2 vegetable stock cubes
  • Salt and pepper
  • Pinch of nutmeg
  • Chives or spring onions, sliced
  • 1 tbsp flaked almonds
  • Fresh mint leaves (optional, for garnish)

Method

  1. Melt the butter in a large saucepan or pot, then gently fry the onion and leek until they are soft and translucent.
  2. Add the carrot, potato, and apple to the pot. Pour in the water and add the stock cubes, salt, pepper, and nutmeg.
  3. Bring to a boil, then reduce the heat, cover, and let it simmer for about 20 minutes, or until the vegetables are tender.
  4. Carefully blend the soup with a hand blender until smooth.
  5. Serve hot, garnished with sliced chives, flaked almonds, and a few fresh mint leaves, if desired.