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Cream of Apple, Sunchoke and Le Pizy

Cream of Apple, Sunchoke and Le Pizy

4 portions


  • 15 ml (1 tbsp.) salted butter
  • 1 onion, chopped
  • 750 ml (3 cups) sunchokes, coarsely chopped
  • 1 apple, peeled and diced
  • 750 ml (3 cups) chicken or vegetable broth
  • Salt and freshly ground pepper
  • 100 g (3½ oz.) Le Pizy cheese, cut into small wedges


  • Baby greens of your choosing
  • Small apple pieces, to taste


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a large saucepan, melt the butter on medium-high heat and cook the onion. Add the sunchoke and apple, and cook for 2 more minutes.
  • Add the broth and season with salt and pepper. Bring to a boil and let simmer, covered, for 15 to 20 minutes or until the sunchokes are tender.
  • In a blender, purée the potage. Transfer the potage back to the saucepan and reheat. Serve immediately, garnished with the cheese wedges, baby greens and pieces of apple.

To serve cold:

  • Pour the potage in a sealable container and let cool before refrigerating. Chill for at least 1 hour. If the potage is too thick, add a little milk or cream, as desired. Serve with the garnishes.


  • The potage will keep in the refrigerator for 5 to 7 days. You may also freeze it, without the garnish. A potage that has been frozen must be served hot. Add the garnishes just before serving.

You can use these cheeses for this recipe