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
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Ingredients
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5 cups
chopped leeks
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1 cup
diced carrots
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1 cup
diced celery
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2 tablespoons
coconut oil
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4 1/2 cups
chopped celery root
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2 cups
chopped parsnips
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4 cups
clam juice
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6
fresh thyme sprigs
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1
bay leaf
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2 pounds
salmon, bones and skin removed, cut into chunks
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1 1/2 cups
cashew cream*
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2 tablespoons
fresh tarragon, roughly chopped
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2 tablespoons
fresh parsley, roughly chopped
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1/2
lemon, juiced
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salt and pepper to taste
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1 bunch
watercress, to garnish, optional
Directions
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*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". }
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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.
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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.
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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.
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Add lemon juice, salt and pepper and season to taste.
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Garnish with fresh watercress and serve immediately.
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Chowder Recipe Inspired by Diane Morgan, "Salmon".
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