banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Cream of Celery Soup with Salmon Tartar

    Share

    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

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Leek, Charred Spring Onion, and Garlic Scape Soup
    Food

    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.