Compliments of Seth Elgar, The School of Culinary Arts of Kendall College, Chicago, IL
4-6 Servings
Product used in this recipe:
INGREDIENTS:
| 4 links | Sausages by Amylu Apple & Gouda Cheese Chicken Sausage, thinly sliced |
4 Tbsp.
| Unsalted butter (1⁄2 stick) |
1
| White onion, diced |
| 1 Tbsp. | Garlic, minced |
| 3 cups | Chicken stock |
| 1 1⁄2 cups | Apple juice |
| 3 cups | Baking potatoes, like Russet, rinsed, peeled and diced |
| 1 1⁄2 cups | Heavy cream |
3 Tbsp.
| Cornstarch |
| 4 Tbsp. | Cold water |
| 1⁄4 - 1⁄2 tsp. | Cayenne pepper |
| 1 dash | Cider vinegar |
| 4 Tbsp. | Chives, chopped |
| 1 large | Red Delicious apple, rinsed, cored and thinly sliced into wedges |
| | Salt and pepper, to taste |
DIRECTIONS:
- Melt butter in large soup pot; add onion and garlic, simmering over low heat, until translucent.
- Add chicken stock and apple juice; bring to a boil.
- Add potatoes; lower heat to simmer. Cook for 30 minutes or until potatoes are thoroughly cooked.
- Remove half of the potatoes and purée in a food processor.
- Return puréed potatoes to soup pot; add heavy cream and cook for 10-15 minutes.
- Mix cornstarch and water together in a separate bowl to make a paste.
- Pour cornstarch paste slowly into soup, mixing well; simmer to thicken.
- Add Sausages by Amylu Apple & Gouda Cheese Sausage.
- Add cayenne pepper and cider vinegar; season to taste with salt and pepper.
- Garnish each serving with a fan of sliced apples and a sprinkle of chopped chives.
