Apple Vichyssoise

Recipe courtesy of the U.S. Apple Association.

Recipe Ingredients:

2 large leeks, washed and thinly sliced (may substitute yellow onions)
2 small onions, peeled and chopped
3 baking potatoes, peeled and chopped
1 cup applesauce, unsweetened
1 teaspoon butter or margarine
2 cups chicken stock
Pinch of ground cinnamon
1/4 cup heavy cream (or low-fat plain yogurt)

Cooking Directions:

1. Melt butter in a medium saucepot. Add onions and leeks and cook until soft. Add potatoes; cook over medium heat for 3 minutes. Add the stock and applesauce; simmer for 25 minutes or until potatoes are soft.
2. Purée mixture with an immersion blender, or in a food processor, or a blender until very smooth. Stir in cinnamon. Refrigerate until cold.
3. Stir in cream or yogurt before dividing the soup among four bowls. Garnish with thin slices of apple and chopped parsley.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 250; Calories From Fat: 25; Total Fat: 7g; Cholesterol: 25mg; Fiber: 4g; Sodium: 251mg.

Recipe and photograph courtesy of the U.S. Apple Association.