Apples added to the traditional leek and potato vichyssoise gives it a welcome lift! To avoid discoloration, toss the apples with lemon juice and keep peeled potatoes in cold water until use. This will maintain a beautiful creamy color. A sprinkle of chives for serving is an elegant finish.
4 leeks, trimmed, white bulbs only
2 tablespoons vinegar
2 Granny Smith apples
3 tablespoons fresh lemon juice
3 tablespoons olive oil
3 tablespoons unsalted butter
1 onion, thinly sliced
7 cups vegetable or chicken broth
4 russet potatoes, peeled and thinly sliced
1 1/2 cups milk
1 cup half-and-half
Salt and freshly ground black pepper, to taste
1/3 cup freshly snipped chives, for garnish
1. Halve the leeks lengthwise and place them in a bowl covered with water and the vinegar. Soak, to clean and remove sand, for 15 minutes. Rinse, pat dry, and thinly slice.
2. Peel, core, and slice the apples. Place them in a bowl and toss with 1 tablespoon of the lemon juice.
3. Melt the butter with the olive oil in a heavy pot over low heat. Add the leeks, apples, and onions and cook, stirring occasionally, until softened, about 15 minutes.
4. Add the broth, potatoes, and the remaining 2 tablespoons of lemon juice. Bring to a boil, reduce the heat to medium-low, and simmer, partially covered, for 30 minutes. Remove from the heat and cool slightly.
5. Purée the soup, in batches, in a food processor or blender. Do not over process; a slightly coarse texture should remain. Return the soup to the pot and stir in the milk and half-and-half. Season with salt and pepper. Reheat gently, if serving immediately (do not boil). Refrigerate overnight if serving cold. Garnish with snipped chives.
12 portions
