Apple Vichyssoise With Bleu Cheese

1. 1

   Melt the butter in a heavy saucepan.

2. 2

   Sweat the onions over low heat until they are clear and soft, but not brown.

3. 3

   Add the diced apples and cook until they are soft.

4. 4

   Add the wine and chicken stock and cream and bring to a simmer.

5. 5

   Add the bleu cheese, to taste.

6. 6

   Check the seasoning, and add salt and pepper if desired.

7. 7

   Puree the soup in a blender and then refrigerate overnight or until well chilled.

8. 8

   Serve chilled, top with a garnish of finely diced apples.

* Per serving · 4 servings · Values may vary.

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