Immerse yourself in a culinary symphony of flavors with our tantalizing Celery Apple Bisque recipe, a harmonious blend of sweet and savory notes that will elevate your taste buds to new heights. This creamy, velvety soup is a delightful symphony of flavors, featuring crisp celery, tart apples, and a hint of aromatic spices, all simmered to perfection in a rich vegetable broth. Served with a garnish of crispy bacon crumbles and a dollop of sour cream, this bisque is a feast for both the eyes and the palate.
Beyond the classic Celery Apple Bisque, our article offers a delectable array of additional soup recipes, each with its own unique flavor profile to tantalize your taste buds. Embark on a culinary journey with our hearty and comforting Creamy Cauliflower Soup, a delectable melange of roasted cauliflower, onion, and garlic, swirled together in a creamy broth. For a taste of the Mediterranean, try our Minestrone Soup, a vibrant and colorful medley of vegetables, beans, and pasta, simmered in a flavorful tomato broth. And for a touch of Asian flair, our Wonton Soup is a delightful combination of savory wontons, crisp vegetables, and a flavorful broth, topped with aromatic sesame oil and scallions.
CELERY APPLE BISQUE
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.
Provided by Julesong
Categories Apple
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 181.7, Fat 8.8, SaturatedFat 4.9, Cholesterol 27.6, Sodium 89, Carbohydrate 24.8, Fiber 4.1, Sugar 8.3, Protein 2.8
CELERY ROOT BISQUE WITH THYME CROUTONS
Categories Soup/Stew Potato Vegetable Appetizer Sauté Thanksgiving Root Vegetable Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.
- Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
- Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.
CELERY ROOT AND APPLE SOUP
Steps:
- Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
- Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
- Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
- Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
- Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.
CELERY-ROOT BISQUE WITH SHIITAKES
Active time: 45 min Start to finish: 1 3/4 hr
Yield Makes 8 to 10 servings, or about 10 cups
Number Of Ingredients 10
Steps:
- Cook celery root, chopped celery, and shallots in 1/2 stick butter in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until softened but not browned, about 15 minutes. Add water, salt, and pepper and simmer, uncovered, until vegetables are very tender, about 30 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then return to pot.
- Stir in cream and reheat bisque over low heat, stirring occasionally, about 5 minutes. Stir in lemon juice.
- While bisque is reheating, melt 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, about 3 minutes. Transfer mushrooms with a slotted spoon to a plate and add remaining 2 tablespoons butter to skillet. Cook butter over moderate heat, swirling skillet, until browned, about 2 minutes, then transfer to a small bowl.
- Serve bisque topped with mushrooms and drizzled with brown butter.
CREAM OF CELERY BISQUE
This is such a delicous soup, and another recipe that is so easy to make - This recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medum saucepan over medium heat 5 minutes.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
- Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
- Purée mixture in blender with cream; serve immediately.
- SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.
CELERY BISQUE WITH STILTON TOASTS
Categories Soup/Stew Potato Vegetable Blue Cheese Celery Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
- Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.
SEAFOOD BISQUE
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. -Pat Edwards, Dauphin Island, Alabama
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; add the shrimp, crab and mushrooms. Simmer, uncovered, for 10 minutes. Stir in the wine, salt and pepper; cook 2-3 minutes longer. Top with onions if desired.
Nutrition Facts : Calories 169 calories, Fat 6g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 817mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
CELERY AND PEAR BISQUE
Make and share this Celery and Pear Bisque recipe from Food.com.
Provided by evelynathens
Categories Pears
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour. Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.
- Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly.
- Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.
PARSNIP & CELERY ROOT BISQUE
Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.
Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.
AUTUMN BISQUE
I like cozy comfort soups that taste creamy-without the cream. This one's full of good stuff like rutabagas, leeks, fresh herbs and almond milk. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.
Nutrition Facts : Calories 146 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Choose the right type of celery: For the best flavor, use crisp, fresh celery with bright green stalks. Avoid celery that is limp or has brown spots.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or a combination of the two.
- Don't overcook the celery: Celery can become tough if it is overcooked. Cook it just until it is tender, about 10-15 minutes.
- Add the apples at the end: Apples can also become mushy if they are overcooked. Add them to the soup towards the end of the cooking time, just long enough to soften them.
- Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
This celery apple bisque is a delicious and healthy soup that is perfect for a cold fall or winter day. It is easy to make and can be tailored to your own taste preferences. Experiment with different types of apples and herbs to create a soup that you and your family will love.
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