Apple Vichyssoise Recipe
It is curious how many recipes of soups and cold creams exist, which is richer and more appealing, so over the years, we have published many of them in Direct to the Palate. The peculiar thing about this recipe for apple vichyssoise is that we start from the classic recipe, replacing the potato with apple, which results in a more refreshing cream with light sweet touches.
Although this cream is also very rich in hot, it is excellent as a cold entree both for lunch and dinner. Its preparation has no difficulty and is prepared quickly, so I think it may be good to have it in the bedroom during the hot days of summer.
For 6 people
- Fuji, Pink Lady or similar type apple4
- Chicken soup1 l
- Liquid cream for cooking200 ml
- Butter75 g
- Salt and pepper to taste
How to make apple vichyssoise
- Total time40 m
- Elaboration40 m
We start peeling and slicing apples to facilitate cooking. Likewise, we clean the leeks well and we are left with only the white part. In a large saucepan, put the butter and as soon as it melts, saute the leeks. When they are soft, add the apples and let everything simmer over low heat.
After five minutes of cooking, we add the broth, allowing the whole to cook approximately for another fifteen minutes, stirring occasionally. Then, we crush and pass through a strainer to remove the strands that may have remained.
Once our apple vichyssoise is tempered, we add the liquid cream and stir until it mixes well, then testing the result to be able to give it the point of salt and pepper that is of our taste.
Let it cool in the fridge and serve the cold cream with a very thin slice of apple and diced ham to cause an interesting contrast of flavors. If we want to serve it hot, we will have to heat it over very low heat to prevent it from thickening.
With what to accompany the apple vichyssoise
This cold cream is very nice and its sweet touch will surprise everyone who tries it. You can serve this recipe for apple vichyssoise with croutons, apple slices, ham taquitos or with some caviar or substitute roe. You will see how everyone likes them.