Put the last of the season’s apples to good use in this delicious soup from Steven LaCount. LaCount suggests serving the velvety bisque with an apple cider reduction which can be made by simmering a cup of cider until it has reduced by three quarters. Incidentally, this would also make a lovely first course to your Thanksgiving dinner.
- 1 tablespoon butter
- 1 small celery root, peeled and large diced
- 1/2 small Spanish onion, diced
- 1 Granny Smith apple, peeled and diced
- 1 Honey Crisp apple, peeled and diced
- 1 cup apple cider
- 2 cups chicken stock
- 2 sprigs fresh thyme, stripped from stem
- 1 sprig fresh rosemary, stripped from stem
- 1/2 cup heavy cream
- salt and white pepper
- Melt the butter in a soup pot. Add the onions and cook until translucent.
- Add the celery root and apples and cook until the apples begin to brown. Add the cider and chicken stock and simmer until the celery root is very tender. At the last minute, toss in the herb leaves.
- Allow the soup to cool to room temperature and then blend in a high speed blender and strain. Season with salt and white pepper and add the heavy cream as needed to reach your preferred consistency.
- Hold in the refrigerator until ready to serve.