Apple Vichyssoise

This soup is also wonderful if you use fresh blackberries.  You do not have to wait for summer.  I have served this in the middle of winter and it is such a wonderful change of pace for your guests.  (Has a little bit of a surprise factor). Scale of 1-10 as far as delicious and fabulous go….about a 17. Enjoy!  It is WONDERFUL.

Reality: Cold Apple Soup

Serves 4

  •  3 granny smith apples, peeled and diced
  • 4 oz. ready made apple sauce
  • 2 tbsp butter
  • 1/2 cup sugar syrup (recipe follows)
  • 1/2 cup Piesporter Wine
  • 1 tbsp. fresh chopped ginger
  • 3/4 cup premium vanilla ice cream
  • 2 tbsp. Calvados (apple brandy)
  • 3/4 cup vanilla yogurt
  • 1/3 cup whipping cream
  • 1 tsp. cinnamon
  • 1 granny smith apple, finely diced (garnish)

Cook apples in sugar syrup, allowing to cool down completely.  Melt butter in a saucepan and sauté ginger, then adding the apple sauce, wine, Calvados and cream and allow this to cool down.

Puree the mixture with the ice cream in a food processor until very smooth and pass it through a fine sieve.  Stir in the cinnamon, mixing well. Refrigerate until very cold.  Stir in the yogurt and garnish with a bit of the finely diced apples.


Take one-half cup water and one-half cup sugar.  Boil until sugar is melted and becomes a little thick.

Note:  The yogurt taste should compliment the soup not overpower it.

Oh yeah, be sure to test the wine before using it…oh yeah, and again when testing it.  Okay, okay….now open a new bottle and share with your guests as they delight in the flavours of the soup.  Hav fun!


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