Autumnal Soup from Cercle Rouge

parsnips.jpeg

For this week's dining newsletter, writer Hailey Eber talked to chef Pierre Landet from Cercle Rouge. He shared the recipe for this soup, which is full of good things that are in season at the Greenmarket right now. And for once, this is a chef recipe that's dead simple. You could serve it with the Thanksgiving meal, or just for dinner tonight.

Apple Parsnip and Celery Soup
Yield: About 10 servings

Yes, duck fat makes everything better, but if you can't get your hands on it, use butter instead. Choose sweet apples like Gala or Golden Delicious. Calvados, or French apple brandy is called for, but you could use an American apple brandy.


2 tablespoons duck fat
1 Spanish onion, minced
4 apples, peeled and quartered
1 celery root, cubed
10 parsnips, peeled and chopped
2 quarts chicken stock
1 cinnamon stick
1/4 cup Calvados (apple brandy)
2 cups heavy cream
salt to taste

In a large pot over medium heat, warm the duck fat. Saute the onion in the duck fat until translucent and golden. Add the apples, celery root and parsnips. Stir. Mix in the chicken stock, cinnamon stick and Calvados, and bring to a simmer. Cook until the apples and vegetables are soft. Remove the cinnamon stick. Transfer the soup to a food processor or blender, and puree until very smooth. Stir in the heavy cream, and season with salt.


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