Vichyssoise with apple and Roquefort recipe
Vichyssoise is surely one of the most famous and appreciated creams in the gastronomy of many countries. Today we present a variation of this delicious recipe, Vichyssoise with apple and Roquefort, a cream that is very easy to prepare with the Küken TOUCH 9000 food processor, and with a result that you will love.
Perfect for a dinner party or for a special menu, starting with this cream is guaranteed success.
If we want to flavor our cream, we can add at the end of the preparation, before grinding, a little mint, parsley, coriander or basil.
And once plated the cream add a drizzle of olive oil, fresh crushed pepper on top and a few leaves of the aromatic herb that we have chosen.
We mount the blade accessory on our Küken robot.
Add 100 g of spring onion and 150 g of leek, without the first layer and in medium pieces.
We chop for 15 seconds at speed 6.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
We replace the blade accessory with the extraction accessory.
Add 30 ml of olive oil, 45 g of butter and a little salt.
Cook for 7 minutes at 120°C and speed 1.
Add 300 g of potato and 300 g of apple, peeled and in small cubes, we remove the apples also the heart.
Cook for 4 minutes at 100°C and speed 1.
Add 800 ml of vegetable broth through the filling hole.
Bake 22 minutes at 100°C and speed 1.
Once the contents have cooled a little, we replace the extraction accessory with the blade accessory.
Add 100 ml of milk, 150 ml of liquid cream, 80 g of chopped Roquefort and season with pepper to taste.
Grind for 1.5 hours at speed 10.
We taste and add salt or pepper if necessary. In case of adding something, we remove with the spatula.
OUR VICHYSSOISE WITH APPLE AND ROQUEFORT IS READY!
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Ingredients
Directions
We mount the blade accessory on our Küken robot.
Add 100 g of spring onion and 150 g of leek, without the first layer and in medium pieces.
We chop for 15 seconds at speed 6.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
We replace the blade accessory with the extraction accessory.
Add 30 ml of olive oil, 45 g of butter and a little salt.
Cook for 7 minutes at 120°C and speed 1.
Add 300 g of potato and 300 g of apple, peeled and in small cubes, we remove the apples also the heart.
Cook for 4 minutes at 100°C and speed 1.
Add 800 ml of vegetable broth through the filling hole.
Bake 22 minutes at 100°C and speed 1.
Once the contents have cooled a little, we replace the extraction accessory with the blade accessory.
Add 100 ml of milk, 150 ml of liquid cream, 80 g of chopped Roquefort and season with pepper to taste.
Grind for 1.5 hours at speed 10.
We taste and add salt or pepper if necessary. In case of adding something, we remove with the spatula.