Apple Vichyssoise With Bleu Cheese Recipe

Ingredients for Apple Vichyssoise With Bleu Cheese

• 4 tablespoons (1/2 stick) unsalted butter
• Sweet Onion
• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
• White Wine
• 4 cups chicken stock
• Heavy Cream
• Blue Cheese
• Salt and freshly ground black pepper, to taste
• Apple

How to Make Apple Vichyssoise With Bleu Cheese

1. Melt 4 tablespoons of butter in a heavy-bottomed saucepan over medium heat.
2. Add 1 medium yellow onion, finely chopped, and sweat until translucent and soft (about 5-7 minutes). Do not brown.
3. Add 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced, and cook until tender (about 5-7 minutes).
4. Pour in 1/2 cup dry white wine (such as Sauvignon Blanc), 4 cups chicken stock, and 1 cup heavy cream. Bring to a gentle simmer.
5. Reduce heat to low and stir in 4 ounces of crumbled bleu cheese. Stir until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
6. Carefully transfer the soup to a blender (or use an immersion blender) and puree until completely smooth.
7. Strain the soup through a fine-mesh sieve (optional, for extra smooth consistency).
8. Refrigerate for at least 8 hours, or preferably overnight, to allow flavors to meld and the soup to chill thoroughly.
9. Serve chilled. Garnish with finely diced apples and a sprinkle of extra bleu cheese (optional).