Orchard Cream (Soup)

Directions

1. 1
   Melt butter in a saucepan.
2. 2
   Cook apple, potatoes, leeks, onion and celery 5 to 8 minutes, at low heat, without letting them take colors.
3. 3
   Add stock, nutmeg and cinnamon.
4. 4
   Add salt and pepper.
5. 5
   Bring to boil.
6. 6
   Reduce the heat and let simmer about 30 minutes until the veggies are tender.
7. 7
   Put in blender and puree until creamy.
8. 8
   Put back in saucepan and add cream.
9. 9
   Let simmer 2 to 3 minutes, just to reheat.
10. 10
    You can add parsley on top of the soup as garnish.