Enjoy a 3 Course Dinner for only $27 every Wednesday and Thursday evening. Reservations Recommended.
Chef Mark Gresge was recently interviewed by C-Ville regarding his weekly radio show "Live from the City Market." Check out the article here and tune in to WCHV 1260 AM every Saturday morning at 7 to hear the latest from the Charlottesville City Market.
Special thanks go out to the amazing farmers of the Greater Charlottesville area.
Sunday Brunch at l'étoile!
Beginning March 1st, l'étoile will be serving Brunch every Sunday from 11AM to 2:30PM. Our menu will feature a modern twist on classical Brunch items from the mind of Chef de Cuisine Brian Wilkinson. Reservations are recommended and can be made by calling (434)979-7957.
Apple Sweet Potato Soup
Velvety and golden. If the bisque seems too thick, thin it with a light touch of extra stock or cream. Roast Sweet potatoes for 2hrs before making soup
1 T olive oil
4 C cubed Sweet potatoes
1 T sweet butter
½ t salt
1 cup onion peeled and chopped
½ t nutmeg
6 C vegetable stock
½ t cinnamon
½ C carrots diced
1 t fresh ground ginger
½ cup celery chopped
½ t white pepper
2 C heavy cream
2 cloves garlic chopped
4 granny smith apples chopped
1 cup white wine
1. In a large saucepan, heat the oil and butter. Add the onion, carrots, and celery sauté 15 minutes over medium low heat.
2. Add garlic, apple, ginger. Then add wine and spices. Sauté for 10 minutes.
3. Add sweet potato and stock. Stir well and bring to low simmer for 30 minutes.
4. Turn heat down and let sit for 20 minutes before the puree in blender. I suggest using a hand blender, as hot soups in blenders are very dangerous – they blow the lid and may cause burns. Return soup to pot.
5. Add the cream. Reheat but do not boil the soup before serving.
Serves 6
Velvety and golden. If the bisque seems too thick, thin it with a light touch of extra stock or cream. Roast Sweet potatoes for 2hrs before making soup
1 T olive oil
4 C cubed Sweet potatoes
1 T sweet butter
½ t salt
1 cup onion peeled and chopped
½ t nutmeg
6 C vegetable stock
½ t cinnamon
½ C carrots diced
1 t fresh ground ginger
½ cup celery chopped
½ t white pepper
2 C heavy cream
2 cloves garlic chopped
4 granny smith apples chopped
1 cup white wine
1. In a large saucepan, heat the oil and butter. Add the onion, carrots, and celery sauté 15 minutes over medium low heat.
2. Add garlic, apple, ginger. Then add wine and spices. Sauté for 10 minutes.
3. Add sweet potato and stock. Stir well and bring to low simmer for 30 minutes.
4. Turn heat down and let sit for 20 minutes before the puree in blender. I suggest using a hand blender, as hot soups in blenders are very dangerous – they blow the lid and may cause burns. Return soup to pot.
5. Add the cream. Reheat but do not boil the soup before serving.
Serves 6
