Leek and Apple Soup

Cover the apples with a wet dish to prevent them from turning brown. Clean, rinse and slice the leeks. Remove peel from potatoes and cut into pieces. Peel garlic, cut into cubes.

Pluck thyme from stems and chop finely. Halve 1 1/2 apples, remove core and roughly dice halves.

Cut 1/2 apple into narrow slices and cover with a wet dishcloth.

Blanch leeks in enough boiling hot salted water for 5 min. Heat 2 tbsp oil in a saucepan. Sauté potato cubes. Add garlic and apple cubes and steam for S min. Top up with vegetable soup and whipping cream and turn down to medium heat for 20 min. After 1 min add leek and thyme.

Heat 1 tbsp oil in a frying pan. Roast the sunflower seeds until golden brown, remove from the frying pan and drain on kitchen roll. Add the apple slices to the hot frying pan and roast until hearty, about 1 min. Add sugar and 2 tbsp. water. Steam the apple slices for 1 min. until soft. Put the soup in a hand mixer form and blend finely. Season with salt, pepper and Calvados and serve with apple slices and sunflower seeds.

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