Apple-Herb Vichyssoise

Name: Apple-Herb Vichyssoise
Cuisine: American
Ingredients: Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; Finely diced apples, chervil sprigs, chive flowers, and a drizzle of Chive Oil for garnishing (optional); Finely diced apples, chervil sprigs, chive flowers, and a drizzle of Chive Oil for garnishing (optional); 1 tablespoon minced fresh tarragon; 2 tablespoons minced fresh chives; Kosher or sea salt and freshly ground white pepper; 1 tablespoon minced fresh mint; Finely diced apples, chervil sprigs, chive flowers, and a drizzle of Chive Oil for garnishing (optional); Finely diced apples, chervil sprigs, chive flowers, and a drizzle of Chive Oil for garnishing (optional); 1 pound tart-sweet apples, such as Fuji or Gala, peeled and chopped; 1 pound tart-sweet apples, such as Fuji or Gala, peeled and chopped; ¼ cup chopped celery; 1 pound tart-sweet apples, such as Fuji or Gala, peeled and chopped; 3 cups rich Vegetable Stock or Chicken Stock, fat removed; ½ cup dry white wine; 8 ounces boiling potatoes, peeled and chopped; 3 cups rich Vegetable Stock or Chicken Stock, fat removed; ¼ cup apple brandy, such as Calvados, or medium-dry sherry, such as Amontillado; ¼ cup apple brandy, such as Calvados, or medium-dry sherry, such as Amontillado; ¼ cup apple brandy, such as Calvados, or medium-dry sherry, such as Amontillado; ¼ cup apple brandy, such as Calvados, or medium-dry sherry, such as Amontillado; 2 cups half-and-half, heavy (whipping) cream, or No-Cream Cream; 2 tablespoons minced fresh chervil; 2 cups half-and-half, heavy (whipping) cream, or No-Cream Cream; 2 cups half-and-half, heavy (whipping) cream, or No-Cream Cream; ½ cup chopped onion; 1½ cups chopped leeks, white part only; 1 tablespoon olive oil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

One of the first serious cookbooks I remember buying many years ago was Albert Stockli’s Splendid Fare, written after he had retired from the Four Seasons in New York City. He was a real fan of vichyssoise with fruit in it—so this recipe is a tribute to him.

Ingredients

1 tablespoon olive oil
1½ cups chopped leeks, white part only
½

Americas
United States
New York City
Soup
Gluten-free

Method

In a large stockpot, heat the olive oil and sauté the leeks, onion, celery, and half the apples until soft but not brown. Add the potatoes, stock, and wine. Simmer, partially covered, until the vegetables are very soft. Remove from the heat. Add the brandy and the remaining apples. Transfer to a blender or food processor and purée, in batches if necessary, until very smooth. Strain through a me