Prep 20 mins
Cook 30 mins
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.
- 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
- 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.
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.