Thursday, May 24, 2007

Apple Vichyssoise (France)


Prep time: 15 min
Total time: 50 min
Chilling time: 4 hours
Yield: 4 servings

2 tbsp butter
3 leeks, thinly sliced (white and pale green parts only)
1 large russet potato, thinly sliced
1 large unpeeled Macoun or Mcintosh apple-cored, quartered, and thinly sliced ( I like to use Granny Smith)
1 tsp salt
1/4 tsp black pepper
3 cups chicken broth
1 1/2 cups half-and-half
2 tbsp chopped fresh chives (optional)

In a 4-qt saucepan over medium-low heat, melt the butter. Add the leeks, potato, apple, salt, and pepper. Stir well, cover, and cook over medium-low heat for 5 minutes. Add the chicken brothe and bring the mixture to a boil over high heat. Reduce heat to low and place the lid on askew, so the pot is not covered completely. Cook until the potato and aple are very tender, about 30 minutes. Add the half-and-half. Puree in batches in a blender until smooth. Refrigerate several hours or overnight to chill thoroughly (I like to serve this soup hot sometimes too). To serve, ladle the soup into bowls and sprinkle with the chives.