Suggested wine: California or French chardonnay
Celery root, also called celeriac, is texturally close to
potatoes when cooked and has a unique flavor reminiscent of celery and parsley.
This brown, knobby vegetable is the root of a specially bred celery plant. Look
for firm roots that are medium to large in size. Use a paring knife rather than
a vegetable peeler to remove the rough peel.
SERVES 6 AS A LIGHT SUPPER
- 3 strips bacon, cut into ½-inch dice
- 3 leeks, white and light green part only, halved lengthwise and cut into ¼-inch-thick slices
- 1½ pounds celery root (celeriac), peeled, halved, and cut into ¼-inch-thick slices
- 3 cups bottled clam juice
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 salmon fillet (12 ounces), skin and pin bones removed , cut into bite-sized pieces
- 1½ cups half-and-half
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons fresh lemon juice
- Kosher or sea salt
- Freshly ground pepper
In a heavy soup pot over medium-high heat, cook the bacon
until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a
plate lined with paper towels to drain. Pour off all but 2 tablespoons of the
fat from the pan. Add the leeks and sauté over medium-low heat, stirring
frequently, until softened but not brown, about 5 minutes. Add the celery root,
clam juice, bay leaf, and thyme. Bring to a boil. Reduce the heat to low, cover,
and simmer until the celery root is tender, about 15 minutes.
Add the salmon, bacon, half-and-half, tarragon, and parsley to
the soup pot. Cook just below a simmer until the salmon is cooked through, about
5 minutes. (The half-and-half will curdle if the soup comes to a boil.) Remove
the bay leaf and sprigs of thyme. Add the lemon juice, and season to taste with
salt and pepper. Stir gently to keep the salmon chunks intact. Serve
immediately.
