Another soup for the cold winter days.
1 leek (washed, trimmed, halved lengthwise and chopped)
1 small bramley apple (peeled and chopped finely)
1 small onion (peeled and finely chopped)
1 celery stalk (washed trimmed and finely chopped)
1 small potato (peeled and finely chopped)
a generous knob of butter
1 chicken stock cube dissolved in 1.5 pts of boiling water
salt and pepper
Melt and heat the butter on a moderately low heat. Sweat all the vegetables together until wilted. Add the chicken stock. Season with salt and pepper. Cover and let simmer for 25 minutes or until the vegetables are really soft. Take the pan off the heat and using a hand-held blender blitz until smooth. Check the seasoning again. Serve immediately with buttered warm crusted roll.