Salmon Chowder with Celeriac and Tarragon

Directions

1. *To make cashew cream, soak 2 cups raw cashews (can not be salted or roasted) with pure, filtered water overnight. In the morning, drain the cashews, rinse thoroughly under cold water, and transfer to a high-speed blender. Add just enough water to cover and blend on high until smooth and creamy. Add a pinch of salt and a 1/4 teaspoon of maple syrup. If you are not using a high-speed blender like a Vita-Mix which creates an extra smooth cream, strain the cashew cream through a fine-mesh sieve. This will yield roughly 2 cups of cashew cream. { Recipe for cashew cream adapted from Tal Ronnen, "The Conscious Cook". }
2. In a large dutch oven or soup pot, add leeks, carrots, celery, and coconut oil. Heat over medium-low heat for 5 minutes or until vegetables are soft.
3. Add celery root, parsnips, clam juice, thyme sprigs, and bay leaf. Bring to a boil, lower to a simmer, cover, and cook until vegetables are soft, about 15 minutes.
4. Add salmon, cashew cream, tarragon, and parsley. Simmer over low, being careful not to bring to a boil, until the salmon is cooked through, about 5 minutes.
5. Add lemon juice, salt and pepper and season to taste.
6. Garnish with fresh watercress and serve immediately.
7. Chowder Recipe Inspired by Diane Morgan, "Salmon".