Total Time
50mins
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.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

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.

Lacy S. December 21, 2005

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