Celery Apple Bisque

12 ingredients
6 steps

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. 1
    In a large heavy pot over low heat, saute the celery, shallots, and apples in oil and butter until beginning to brown, about 10 minutes.
  2. 2
    Add the celery seed and apple brandy, deglazing the bottom of the pot with the liquid.
  3. 3
    Add the apple cider, potato, and vegetable stock and simmer until potato is cooked, about 15 to 20 minutes.
  4. 4
    With a blender or food processor, puree the soup.
  5. 5
    Using a sieve, pressing through with a spatula if necessary, strain the soup to remove the solids; discard solids.
  6. 6
    Season soup to taste with salt and pepper, and garnish each serving with a dollop of creme fraiche or sour cream.

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