Apple Vichyssoise

Apple Vichyssoise Recipe
Photo: Beatriz Da Costa

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 4 Hours, 35 Minutes

Nutritional Information

Calcium 162 mg
Calories 318
Caloriesfromfat 0 %
Carbohydrate 37 g
Cholesterol 48 mg
Fat 17 g
Fiber 5 g
Iron 3 mg
Protein 8 mg
Satfat 10 g
Sodium 931 mg

Ingredients

2 tablespoons 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
1 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
1 1/2 cups half-and-half
2 tablespoons chopped fresh dill or chives (optional)

Preparation

In a 4-quart 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 broth 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 apple 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. To serve, ladle the soup into bowls and sprinkle with the dill or chives (if desired).

Note:

Greg Patent,

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note