Granny Smith Apple Vichyssoise with Hazelnuts and Brown Butter
Recipe by Chef Dan Trudeau
Pairing rich texture with rich texture, this creamy pureed soup offers the luxurious feel and variety of flavors to perfectly complement the 2013 Gravel Bench Vineyard Chardonnay or 2013 Gold Run Chardonnay.
*Prepare at least 12 hours prior to serving
4 each Russet potatoes, medium, skin on and washed
1 TBS Vegetable oil
2 TBS Butter, whole, cut into small pieces
½ each Yellow Onion, peeled and sliced thinly
1 each Leek, greens removed, sliced and rinsed clean of dirt
1 each Bay leaf, whole
¼ Cup White wine, dry
2 Cups Water
3 TBS White verjus (or have lemon juice on hand for later seasoning adjustment)
¼ Cup Heavy cream
2 each Granny Smith Apples, peeled, seeded and cut into wedges
To taste Kosher salt
2 TBS Toasted hazelnuts, chopped coarsely
2 TBS Minced chives
2 TBS Browned butter
- Preheat oven to 400° Fahrenheit. Pierce each potato a few times with the tines of a fork and place them onto an oven-proof sheet pan or tray. Season the potatoes generously with salt and place the tray into the oven. Roast potatoes for one hour or until each potato yields and collapses within its skin when squeezed firmly by hand. Caution: potatoes will be hot.
- Once potatoes are cooked satisfactorily, set them aside to cool for ten minutes. Cut each potato in half lengthwise and scoop out the pulp from the skins using a large spoon. Reserve the potato pulp in a bowl and set aside.
- While potatoes are in the oven, prepare and measure the rest of the ingredients to have ready and on hand.
- Place a large pot on the stove over medium heat. Add oil and butter to the pot and allow to heat. Add the onion, leeks and bay leaf to the oil mixture, and season with 1 teaspoon of salt. Stir occasionally with a heat-proof spatula and cook mixture until onions are translucent and soft.
- Add the flour to the onion mixture and stir to combine well. You will be forming a thick paste with the flour and oil within the pot. Add wine to the pot and stir well using a wire whip. Add the water, verjus (do not add lemon juice if substituting) and cream to the pot and stir with the wire whip until the liquid mixture becomes a cloudy and homogenous soup base. Season with one teaspoon of salt. Using the spatula, and monitoring the heat of the soup base, bring the soup to a simmer; stir slowly and constantly, scraping the sides and bottom of pot to avoid scorching the flour thickened soup.
- Simmer the soup for 15 minutes. Add the apple pieces and stir, allowing the soup to return to a simmer. Simmer soup for 5 minutes.
- Remove the soup pot from heat and prepare to blend the soup into a puree.
- Carefully fill the blender pitcher half-full with the hot soup. Using a lid on the blender, carefully blend soup in batches until it has a smooth consistency. Place the pureed soup into a large pot and stir. Adjust seasoning to taste with salt. Use lemon juice as needed to balance acidity. Keep in mind that a chilled soup will require more seasoning due to its cold temperature’s interaction with your palate. Cool soup and refrigerate.
- Serve portions of soup and garnish with toasted hazelnuts, minced chives and warm brown butter.