Tangy apples and blue cheese are a great marriage of flavors. This recipe is like a Vichyssoise (pureed potato soup) but infused with apples and blue cheese. It is a wonderfully creamy, warm soup with an elegant look and sophisticated taste. Even if you are not a big fan of blue cheese, you will love this soup.
(Recipe by：Chef Yasue Siewert)
Makes 4 servings
1 tbsp butter
1 leek(white and pale green parts), cut lengthwise, separate, rinse well, and chop
1 medium-large size russet potatoes, peeled and diced
1 granny smith apple, peeled, cored, and chopped
1 tbsp white wine
1 can (14.5oz) less-sodium chicken broth
1 cup milk
2 oz blue cheese, crumbled
1/4 tsp kosher salt or more to taste
1/8 tsp white pepper
baguette, sliced and toasted
Heat a medium-size saucepan over medium-high heat. Add butter and leaks and gently sweat until soft and translucent, about 5 minutes. Do NOT let them brown. Add potatoes and apples and cook another couple of minutes. Add white wine and let alcohol evaporate. Add chicken stock and bring to a boil, and bring back to low-heat with lid covered, and simmer very gently for 5 minutes until potatoes are cooked through and soft. Add milk and simmer another couple of minutes. Remove from the heat and puree with bar-mixer until very smooth. Add blue cheese, and add salt and white pepper to taste.
Serve warm with toasted baguette.
All the articles, recipes, and images are property of Food Couture, LLC. Unauthorized use of our copyrighted material is strictly prohibited.