- 2 leeks;
- 1 tablespoon butter or olive oil;
- 1 carrot;
- 2 potatoes;
- 2 apples;
- 1.2 litre water or homemade vegetable stock;
- 1/3 teaspoon nutmeg;
- 200 ml apple juice;
- chives, parsley leaves;
- 4 tablespoons pine nuts (optional).
Cut the white and green parts of the leek into slices, fry for 5 minutes and mix. Add the peeled and sliced carrot, peeled and diced potatoes and peeled and diced apple.
Fry, mixing for 1 - 2 minutes, next pour in water or stock, add salt, pepper and nutmeg. Boil.
Cook on medium heat, covered, for about 20 minutes, until the vegetables are soft. In a blender, mix it together with apple juice until evenly creamy. Sprinkle with parsley and browned pine nuts.