1357 g Tree Top Apple Purée
28 g unsalted butter
2 leeks (white and light green parts), cleaned and thinly sliced
980 g low-sodium chicken broth
105 g Russet potatoes, peeled and cut into 1-inch cubes
55 g packed light brown sugar
12 g salt
Melt butter over medium heat in a large, lidded pot. Add leeks and cook
7 minutes, until softened. Add chicken broth, apples and potatoes.
Bring to a boil. Reduce heat to medium-low, cover and cook for 25
Using a blender, while still hot, puree mixture in small batches until
smooth. Return pureed soup to pan and add brown sugar and salt while
soup is still hot.
Ladle soup into bowls. Garnish with a dollop of crème fraiche and sliced chives if desired.