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Christmas: Wild Salmon Chowder with Leeks and Celery Root

Source of Recipe

From "The Christmas Table" by Diane Morgan


Recipe Introduction

"I enjoy cooking with seasonal vegetables, which is why I chose celery root rather than potatoes for this recipe. Serve this hearty chowder as the main course for a casual supper when hosting a holiday decorating party or gathering a crowd before an evening of Christmas caroling. I arrange big mugs of the steaming soup on a tray and put out a green salad or crudités and a dip and baskets filled with crusty bread and dinner rolls."

List of Ingredients

◦  3 strips bacon, cut into ½-inch dice
◦  3 leeks, white and light green part only, halved lengthwise and cut crosswise into ¼-inch-thick slices
◦  1 large celery root (about 1½ pounds), 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 and cut into bite-size pieces
◦  1½ cups half-and-half
◦  1 Tbsp chopped fresh tarragon
◦  2 Tbsp chopped fresh flat-leaf parsley
◦  2 tsp fresh lemon juice
◦  Kosher or sea salt
◦  Freshly ground pepper


Recipe

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 pot.

Return the pot to medium-low heat, add the leeks, and sauté, 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 and discard the bay leaf and thyme sprigs. Add the lemon juice, season to taste with salt and pepper, and stir gently to keep the salmon chunks intact. Serve immediately.


Serves 6 as a light supper