Apple Vichyssoise

Recipe Ingredients

4 cups	948ml	Leeks (white bulbs only) - trimmed (medium)
2 tablespoons	30ml	Vinegar
2		Granny Smith apples - peeled, cored, and sliced
3 tablespoons	45ml	Fresh lemon juice
3 tablespoons	45ml	Unsalted butter
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - thinly sliced (medium)
7 cups	1659ml	Vegetable or chicken broth
4		Russet potatoes - peeled, and thinly sliced
1 cup	237ml	Half-and-half
1 1/2 cups	355ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	78ml	Freshly-snipped chives - for garnish

Recipe Instructions

Halve the leeks lengthwise and place them in a bowl covered with water and the vinegar. Soak for 15 minutes. Rinse the leeks, pat dry and thinly slice.

Toss the apples with 1 tablespoon of the lemon juice; set aside.

Melt the butter with the olive oil in a heavy pot over low heat. Add the leeks, apples and onion. Saute until tender, about 15 minutes.

Add the broth, potatoes and remaining 2 tablespoons of lemon juice. Bring to a boil; reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove from the heat and cool slightly.

Puree the soup in batches in a food processor or blender. Do not overprocess; a slightly coarse texture should remain. Return the soup to the pot and stir in the half-and-half and milk. Season with salt and pepper. Heat through if serving immediately (do not boil). Refrigerate overnight if serving cold. Garnish with snipped chives.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 09-24-2004"

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