Cream of Celery Soup with Salmon Tartar
Executive Chef Hans Sauter
This classic cream of celery is very aromatic. If you have a challenge finding celery root, you can use celery instead, but make sure to strain diligently to remove the threads.
3 cups (750 mL) fresh celery root (celeriac)
2 Tbsp (30 mL) unsalted butter
2 Tbsp (30 mL) grapeseed oil
1/2 cup (125 mL) onion, diced
1 garlic clove, peeled and crushed
1/2 cup (125 mL) dry white wine
4 cups (1 L) vegetable stock
1 1/2 cups (375 mL) whipping (35 percent) cream
Sea salt, to taste
Ground white pepper, to taste
Cut celeriac into 1-inch (2.5 cm) thick pieces, as the soup will be pur'eed and strained. In a heavy-bottomed soup pot, heat butter and grapeseed oil over low to medium heat. Add onion, garlic, and celeriac and cook for 2 to 3 minutes or until onion is slightly translucent, stirring continuously. Add wine and cook for another minute or two until wine is reduced by about half.
Add stock, increase the heat to medium-high and bring to a boil before lowering heat to simmer for 15 minutes. (You should be able to pierce the celeriac easily with a knife). Remove from heat and pure in a blender, working in batches as necessary, or with a hand blender.
Strain soup back into pot, add cream and bring to a gentle simmer, adding more vegetable stock to adjust for texture if desired. Season to taste with sea salt and white pepper, and garnish the centre of each serving with Salmon Tartar and fresh herb of your choice
Salmon Tartar
6 to 8 oz (170 to 225 g) wild salmon, finely chopped
1 tsp (5 mL) shallots, finely chopped
1 tsp (5 mL) dill, finely chopped
1 Tbsp (15 mL) white wine
Salt and pepper to taste
Combine all ingredients and store in fridge until ready for use. Serves 6.
source: "Comfort Cuisine", alive #312, October 2008
