Chef Colin Stafford – Celeriac and Apple Soup (with saucisson d’arles)

Colin Stafford

Colin Stafford comes to Olympic Provisions Northwest after serving as the Sous Chef for Alex Yoder at Olympic Provisions Southeast since March of 2011.

Stafford got his start in cooking while growing up in the restaurant industry in Oregon City, first working mostly in the front of the house before deciding he wanted to go to culinary school. He went to Culinary Institute of America in California’s Napa Valley and he catered for several bigwigs including a 6-person dinner for Francis Ford Coppola. But it was Stafford’s stint at Bouchon, the sister of Thomas Keller’s legendary restaurant French Laundry where Stafford learned the meticulousness and attention to detail that inspires him to make every dish the best he possibly can.

In 2011 Stafford moved back to Portland and helped launch brunch for Olympic Provisions’ southeast location and realized it wasn’t only about technique it was about making food accessible to everyone: “I loved the way customers were so pleased when they left,” he said.

Stafford wants to make good use of the rotisserie – what he calls one of the stars of the space – at OPNW. In addition to the chicken Northwest serves from the rotisserie, Stafford plans to cook quail, pork and beef. His background in French cooking and his time at Olympic Provisions’ southeast location will help to make food that he calls polished and refined yet accessible.

Celeriac and Apple Soup


Celeriac and Apple Soup (with saucisson d’arles)

Serves 6
Meal type Apples, Celery, Chives, Cinnamon
, Onions, Thyme
Season Fall, Spring, Winter


  • 2 large celery roots, peeled
  • 4 each Jonagold apples, peeled and cored
  • 4 each medium yellow onions, peeled
  • 1 head garlic, separated and peeled
  • cloves
  • 1/2 lb. unsalted butter
  • 2 cups (500 ml) cream
  • 3 quarts (3 L) water
  • 2 tablespoons kosher salt > 4-6 cracks of black pepper > 1 sachet

For the sachet:

  • Cheese cloth (4” x 4”)
  • 1 cinnamon stick
  • 6 sprigs thyme
  • 2 bay leaves
  • 1⁄2 foot of butchers twine

For the garnish:

  • 1 Jonagold apple, peeled and thinly sliced
  • 1 bunch chives thinly sliced
  • 1 Saucisson D’Arles


1 In a 6-8 quart pot. When the butter has achieved a golden brown color and nutty aroma, add the sliced celeriac, apple, on- ion and garlic.
2 Season with salt and pep- per generously.
3 Gently sweat the mixture until it starts to release it’s natural liquid and the celeriac and apples become ten- der, about 10 minutes.
4 While the soup is sweating, assemble the sachet. Place the cinnamon stick, thyme and bay leaves in the middle of the cheese cloth and fold it around the ingredients to form a pouch.
5 Tie the pouch closed with butchers twine and add to the soup base.
6 Add the water bring to a simmer.
7 We’re going to simmer for 45 minutes. Be sure to watch for a foam to form along the top. If it does, just skim it off with a spoon.
8 Check to be sure the celeriac and apples are very tender at the 40-45 minute mark.
9 Turn off the heat and remove the sachet from the soup. Slowly pour in the cream.
10 Prepare to purée the soup by setting up a blender, a container to hold the soup and a chinois.
11 Ladle the soup mixture into the blender while still very hot and purée on high speed. Pass the finished soup through the chinois for a very smooth texture.