Chilled Apple Vichyssoise Recipe

Name: Chilled Apple Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 3/4 cup sugar; 1 1/2 lbs granny smith apples, cored, peeled and cut into large dice plus about 2 1/4 cups fine-diced apples, for garnish; 2 1/2 tablespoons unsalted butter; 1 ounce gingerroot, peeled and chopped (about a 21/2-by-1-inch piece); 1 cup plain readymade applesauce; 3/4 cup dry white wine; 1/4 cup apple brandy (Calvados is good); 3/4 cup heavy cream; 1 2/3 cups vanilla ice cream; 2 teaspoons ground cinnamon (to taste); 1 2/3 cups plain vanilla yogurt

Servings: persons

1 1/2 cups water
3/4 cup sugar
1 1/2 lbs granny smith apples, cored, peeled and cut into large dice plus about 2 1/4 cups fine-diced apples, for garnish
2 1/2 tablespoons unsalted butter
1 ounce gingerroot, peeled and chopped (about a 21/2-by-1-inch piece)
1 cup plain readymade applesauce
3/4 cup dry white wine
1/4 cup apple brandy (Calvados is good)
3/4 cup heavy cream
1 2/3 cups vanilla ice cream
2 teaspoons ground cinnamon (to taste)
1 2/3 cups plain vanilla yogurt

1
In a large pot, stir together water and sugar over medium heat until sugar dissolves and mixture comes to a simmer. Add 1 1/2 pounds large diced apples and cook about 15 minutes at a low simmer or until apples are very tender. Stir occasionally. Let cool.
2
In another non-reactive larger pot, melt butter over medium heat and saute ginger about 3 minutes to release its flavor; don't let it burn. Stir in applesauce, white wine, brandy and heavy cream. Stir in cooked apples. Remove from burner and let everything cool to room temperature.
3
In a food processor fitted with the metal blade, process apple mixture with ice cream (in batches if necessary) until very smooth. Pass everything through a fine sieve into a large bowl. Discard any solids that remain in sieve. Whisk in cinnamon and yogurt and refrigerate several hours or overnight until well chilled, covering when cool. Stir well before serving. Garnish each serving with 1/4 cup fine-diced apples.

1077

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups water, 3/4 cup sugar, 1 1/2 lbs granny smith apples, cored, peeled and cut into large dice plus about 2 1/4 cups fine-diced apples, for garnish, 2 1/2 tablespoons unsalted butter, and more.

Yes, Chilled Apple Vichyssoise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Apple Vichyssoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions