Celery Apple Bisque
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 bunch celery, chopped
- 6 medium shallots, sliced
- 2 apples, peeled and diced
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 teaspoon celery seed
- 4 ounces apple brandy
- 8 ounces apple cider
- 1 large potato, chopped
- 1 quart vegetable stock
- salt & freshly ground black pepper, to taste
- 4 ounces creme fraiche or 4 ounces sour cream
directions
- In a large heavy pot over low heat, sauté the celery, shallots, and apples in oil and butter until beginning to brown, about 10 minutes.
- Add the celery seed and apple brandy, deglazing the bottom of the pot with the liquid.
- Add the apple cider, potato, and vegetable stock and simmer until potato is cooked, about 15 to 20 minutes.
- With a blender or food processor, puree the soup.
- Using a sieve, pressing through with a spatula if necessary, strain the soup to remove the solids; discard solids.
- Season soup to taste with salt and pepper, and garnish each serving with a dollop of crème fraiche or sour cream.
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Reviews
-
I made this last night and I am almost completely sure I did it wrong. They taste was not at all what I was hoping for. I am not posting any stars because surely I did something wrong during the making. The only thing I did not do was add the apple brandy, so maybe that is what affected the taste. No one would eat any and I had to throw it out.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>