Celery Root Soup with Clementine-Relish Toasts

Americans Braden Perkins and Laura Adrian have turned Hidden Kitchen (hkmenus.com), their Paris supper club, into a tiny (and still underground) restaurant with the same name. The lovely seasonal menu includes this silky soup.

Plus: How to Peel, Slice Celery Root


Slideshow: Warming Soups


  • Active:
  • Total Time:
  • Servings: 4
KEY: Fall, Winter, Christmas, Dinner Party, New Year's Eve, Soups & Stews, Make Ahead

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  • 1 tablespoon unsalted butter
  • 1 medium leek, white and tender green parts only, thinly sliced
  • 1 1/2 pounds celery root, peeled and cut into 1-inch cubes
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 1/4 cup heavy cream
  • Salt and freshly ground white pepper
  • 2 firm clementines
  • 1 medium shallot, minced
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon yellow mustard seeds
  • 1/2 teaspoon minced tarragon
  • Four 1/2-inch-thick baguette toasts

How to make this recipe

  1. Preheat the oven to 350°. In a saucepan, melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer; cook until the celery root is tender, 20 minutes. Puree the soup in a blender; return to the saucepan and stir in the cream. Season with salt and pepper.

  2. Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet; add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.

Contributed By Photo © Tina Rupp Published January 2009

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