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Saute leeks and onions on low in large stock pot until soft.
Add apples and cook 20 minutes. Add stock slowly as onions, apples and leeks cook, seasoning with salt and pepper. When all stock is added, cook for 40 more minutes.
Add thyme, 1 can evaporated milk, a second if necessary, then puree.
Add stock if necessary and add hazelnuts reserved from stock.
Garnish with fresh apple slice.