Salmon Chowder with Celeriac and Tarragon

By • January 16, 2015 0 Comments

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Author Notes:
A creamy, non-dairy salmon chowder with celeriac, parsnips, and tarragon. Perfect for a cold night or a dinner party!
Love And Garnish


Serves 6

  • 5 cups chopped leeks
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 tablespoons coconut oil
  • 4 1/2 cups chopped celery root
  • 2 cups chopped parsnips
  • 4 cups clam juice
  • 6 fresh thyme sprigs
  • 1 bay leaf
  • 2 pounds salmon, bones and skin removed, cut into chunks
  • 1 1/2 cups cashew cream*
  • 2 tablespoons fresh tarragon, roughly chopped
  • 2 tablespoons fresh parsley, roughly chopped
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • 1 bunch watercress, to garnish, optional
  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".

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