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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Cream of Celery-Apple Soup
Makes about 3 quarts or eight 1 ½ cup servings
3 tablespoons unsalted butter
2 medium shallots or yellow onions, coarsely chopped
Kosher salt to taste
Freshly ground white pepper to taste
2 cloves garlic, peeled and roughly chopped
1/4 cup calvados, optional
1 1/4 pounds (about 10 large stalks) celery, sliced 1/2 inch thick crosswise
Some of the leaves reserved for garnish
1 large russet potato, peeled and cut in 1/2 inch cubes
1 medium apple, peeled and cubed
2 white (or orange) carrots
1 quart vegetable or chicken stock, preferably homemade
½ cup heavy cream
1 to 2 tablespoons fresh lemon juice
Heat butter in a large (4-quart) heavy-bottomed Dutch oven or saucepan over medium heat. Add onion, a pinch of salt and a few grindings of pepper and cook until translucent; about 5 minutes. Add garlic and sauté just until tender, about 1 minute. Add calvados (if using) and simmer to burn off any alcohol, about another minute.
Add potato, apple, carrots, and stock. Bring to a boil; then reduce to a simmer and cook stirring occasionally, until vegetables are soft, about 20 minutes.
Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and adjust seasonings with salt and pepper. Serve, garnished with celery leaves.