Ingredients

Instructions

  1. Melt butter in a saucepan.
  2. Cook apple, potatoes, leeks, onion and celery 5 to 8 minutes, at low heat, without letting them take colors.
  3. Add stock, nutmeg and cinnamon.
  4. Add salt and pepper. Bring to boil. Reduce the heat and let simmer about 30 minutes until the veggies are tender.
  5. Put in blender and puree until creamy.
  6. Put back in saucepan and add cream. Let simmer 2 to 3 minutes, just to reheat. You can add parsley on top of the soup as garnish.