1 tbsp butter
3 leeks, thinly sliced
1 large carrot, thinly sliced
600g sweet potatoes, peeled and diced
2 large bramley apples, peeled and diced
2 pints water
freshly grated nutmeg
225ml/8 fl oz apple juice
225ml/8 fl oz single cream
salt and pepper
snipped fresh chives or coriander, to garnish
Melt the butter in a large saucepan over a medium-low heat. Add the leeks, cover and cook for 6-8 minutes, or until soft, stirring frequently.
Add the carrot, sweet potatoes, apples and water. Season lightly with salt, pepper and nutmeg to taste. Bring to the boil, reduce the heat and simmer, covered, for about 20 minutes, stirring occasionally, until the vegetables are very tender.
Allow the soup to cool slightly, then transfer to a blender or food processor and puree until smooth, working in batches if necessary. If using a food processor, strain off the cooking liquid and reserve. Puree the soup solids with enough cooking liquid to moisten them, then combing with the remaining liquid.)
Return the pureed soup to the saucepan and stir in the apple juice. Place over a low heat and simmer for about 10 minutes, until heated through.
Stir in the cream and continue simmering for about 5 minutes, stirring frequently, until heated through. Taste and adjust the seasoning, adding more salt, pepper and nutmeg, if necessary. Ladle the soup into warmed bowls, garnish with chives or coriander and serve.
I've never really had a soup that was sweet before and that was a bit strange, but it was nice, I do like those soups that have a creamy feel to them, with or without the actual inclusion of cream!