Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 590.63 Kcal (2473 kJ) | ||
| Calories from fat | 46.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 8% | |
|---|---|---|---|
| Cholesterol | 5.52mg | 2% | |
| Sodium | 18622.69mg | 776% | |
| Potassium | 437.18mg | 9% | |
| Total Carbs | 113.9g | 38% | |
| Sugars | 15.8g | 63% | |
| Dietary Fiber | 4.5g | 18% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 63.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 179.72 Kcal (752 kJ) | ||
| Calories from fat | 14.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 8% | |
|---|---|---|---|
| Cholesterol | 1.68mg | 2% | |
| Sodium | 5666.46mg | 776% | |
| Potassium | 133.02mg | 9% | |
| Total Carbs | 34.66g | 38% | |
| Sugars | 4.81g | 63% | |
| Dietary Fiber | 1.37g | 18% | |
| Protein | 1.09g | 7% | |
| Vitamin C | 3mg | 16% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 6% | |
| Calcium | 19.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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