Apple Soup

2 1/4 pounds of apples
2 tablespoons of freshly squeezed lemon juice
5 tablespoons of butter
2 leeks, sliced
2 potatoes, peeled and diced
6 1/4 cups of vegetable broth
2/3 cup of heavy cream
A pinch of freshly grated nutmeg
Salt to taste
Freshly ground black pepper to taste

Reserve 2 of the apples. Peel, core, and dice the remainder. Put the diced apples in a bowl, add the lemon juice, and toss well to prevent discoloration.

Melt 3 tablespoon of the butter in a large pan. Add the leeks and stir well, then cover and cook over low heat, stirring occasionally, for 8 to 10 minutes, until the apples are softened.

Add the diced apple and cook, stirring occasionally, for and additional 5 minutes.

 Add the potatoes and cook, stirring occasionally, for and additional 5 minutes.

Increase the heat to medium, pour in the vegetable broth, and bring to the boil. Reduce the heat, cover, and simmer for 45 to 50 minutes, until the leeks and apples are soft.

Remove the pan from the heat and allow the soup to cool slightly.

Puree the soup until smooth.

Transfer the soup to a large clean pot or bowl and stir in the cream and the nutmeg. Season to taste with the salt and the pepper.

Allow the soup to completely cool, then cover it with plastic wrap. Chili the covered soup for at least 3 hours.

To serve, peel, core, and dice the reserved apples. Melt the remaining butter in a skillet. Add the diced apples and cook over low heat, stirring occasionally, for 5 minutes, until lightly colored and softened but not disintegrating. Remove the apples with a slotted spoon and drain them on paper towel. Stir the soup and taste and adjust the seasoning, if necessary. Ladle the soup into chilled bowls and garnish with the fried apples.

Serve immediately.