alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cream of Celery Soup with Salmon Tartar

    Share

    Cream of Celery Soup with Salmon Tartar

    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.

    Advertisement

    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

    Advertisement

    Cream of Celery Soup with Salmon Tartar

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.