Ingredients for Apple Vichyssoise With Bleu Cheese
- 4 tablespoons butter
- 1 medium yellow onion
- 2 medium apples
- 1/2 cup dry white wine
- 4 cups chicken stock
- 1 cup heavy cream
- 4 ounces crumbled blue cheese
- Salt and pepper, to taste
- Finely diced apple, for garnish (optional)
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How to Make Apple Vichyssoise With Bleu Cheese
- Melt 4 tablespoons of butter in a heavy-bottomed saucepan over medium heat.
- Add 1 medium yellow onion, finely chopped, and sweat until translucent and soft (about 5-7 minutes). Do not brown.
- Add 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced, and cook until tender (about 5-7 minutes).
- 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.
- 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.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until completely smooth.
- Strain the soup through a fine-mesh sieve (optional, for extra smooth consistency).
- Refrigerate for at least 8 hours, or preferably overnight, to allow flavors to meld and the soup to chill thoroughly.
- Serve chilled. Garnish with finely diced apples and a sprinkle of extra bleu cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
50g
Fat
92g
Carbs
7g
