 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
A delicious recipe from The Brimming Basket, the newsletter of the Pike Place Market Basket CSA. The recipe is an adaptation of a bisque served at Cascadia Restaurant in Seattle. 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:
1. 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.
2. Add the celery seed and apple brandy, deglazing the bottom of the pot with the liquid.
3. Add the apple cider, potato, and vegetable stock and simmer until potato is cooked, about 15 to 20 minutes.
4. With a blender or food processor, puree the soup.
5. Using a sieve, pressing through with a spatula if necessary, strain the soup to remove the solids; discard solids.
6. Season soup to taste with salt and pepper, and garnish each serving with a dollop of crème fraiche or sour cream.
|
|