Apple and Potato Soup a la Normande

This is another veganization of a Normandy dish. It can be eaten hot or cold. Though it may look a bit like a breakfast cereal, this is a wonderfully delicate soup with just a hint of sweetness borrowed from the apples, sherry and coconut cream.

In Normandy, so I've read, this soup (that is the dairy-laden version called La Pommeraie Glacee) is often served as a first course to an autumn meal of roast duck or chicken with roasted root vegetables. Vegans wishing to use it similarly could have it before a hearty meal of Tofurkey Roast, roast seitan, or baked tofu and roasted root vegetables.

It is hearty enough, however, to have it on its own as a main course. That's how we had it. And the recipe makes so much that there will most certainly be leftovers to try chilled.

Here we go:

• 4 tbsp non-hydrogenated margarine
• 2 leeks, cleaned and sliced (mostly the white part)
• 4 apples, chopped, not peeled (I used Red Delicious, though apparently tart green ones  like Granny Smith are ideal)
• 6 cups stock (3 cups water, 3 cups soy milk, 1 tbsp soy sauce and 1 tsp marmite)
• 3 cups small yellow potatoes
• 1 cup heavy coconut cream (I used a package of creamed coconut)
• 2 teaspoons cream sherry or, more traditionally, Calvados
• 1/8 tsp cinnamon
• salt and pepper to taste

1. Sautee sliced leeks in margarine for 3-4 minutes on medium heat, covered.
2. Toss in sliced apples and cook, uncovered, for about 5 minutes, stirring occasionally so apples are well coated with margarine.
3. Pour in the stock, add potatoes, and bring to boil. Reduce heat and simmer for about 30 minutes.
4. When apples and potatoes are soft, puree in blender, then return to pot and stir in coconut cream, sherry, and cinnamon.
5. Season with salt and pepper to taste.
6. Garnish with apple slices sauteed in margarine for 5 minutes and then drained on paper towels.

Enjoy!