Fall flavors, sunny days, and cooler evenings. The prefect combination for this delicious soup.
Sun Oven Leek and Apple Soup
(adapted for the Sun Oven from the L.A. Times)
4 leeks, white and pale green parts only, halved lengthwise and thinly sliced
4 teaspoons olive oil, divided
1 small onion, thinly sliced
2 cloves garlic, minced
1 Granny Smith apple, peeled and chopped
1 small Red Delicious apple, peeled and chopped
1 pound potatoes, peeled and cubed
1 quart hot water
1 bay leaf
2 sprigs fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
salt, pepper, and freshly grated nutmeg to taste
Set Sun Oven out to preheat.
In a large pot, toss 1/2 of the sliced leeks, the sliced onion, and the minced garlic with 2 teaspoons of the olive oil. Cover and cook in the Sun Oven until just softened, about 10 minutes. Stir in the chopped apples, potatoes, and water. Add the bay leaf, parsley, and thyme leaves. Cover and cook until the apples and potatoes are soft, 1 t0 1 1/2 hours. Remove the pot from the Sun Oven; leave the Sun Oven out. Discard the bay leaf. Use an immersion blender to puree the soup until smooth. Keep the soup warm over low heat.
Toss the remaining leeks with the remaining 2 teaspoons olive oil. Line a rimmed baking pan with parchment paper. Spread the leeks out in a single layer on the baking sheet. Cook the leeks in the Sun Oven until nicely browned, 20 to 30 minutes.
Ladle the soup into bowls and garnish each serving with baked leeks.
Makes 6 t0 8 servings.