| Measure | Ingredient |
|---|---|
| ½ large | Potato |
| ½ large | Leek |
| ½ | Eating apple |
| 13 grams | Butter |
| ¾ pint | Chicken stock |
| 113 grams | Frozen peas |
| Salt | |
| Black pepper | |
| Creme Fraiche | |
| Chives | |
| Focaccia Bread |
GARNISH TO SERVE 1. Peel and chop the potatoes into small pieces; clean and thinly slice the leek. Core and slice the apple. 2. Melt the butter in a large, heavy base saucepan. Add the potatoes, leek and sliced apple and cook for about 5 minutes or until just tender. 3. Add the chicken stock and peas and bring to the boil. Reduce the heat and simmer for about 20 minutes or until the vegetables are well cooked. 4. Blend in batches in a food processor or blender until smooth. Season to taste with salt and black pepper. 5. Add a heaped tablespoon (15ml) of creme fraiche to each bowl before serving and garnish with snipped chives. Serve with warm focaccia. Submitted By KAZ LANGRIDGE On 06-03-95
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