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