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Celery root soup with clementine-relish toasts
© Tina Rupp

Celery Root Soup with Clementine-Relish Toasts

  • ACTIVE: 30 MIN

Americans Braden Perkins and Laura Adrian have turned Hidden Kitchen (, 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

  1. 1 tablespoon unsalted butter
  2. 1 medium leek, white and tender green parts only, thinly sliced
  3. 1 1/2 pounds celery root, peeled and cut into 1-inch cubes
  4. 2 cups low-sodium chicken broth
  5. 1 cup water
  6. 1/4 cup heavy cream
  7. Salt and freshly ground white pepper
  8. 2 firm clementines
  9. 1 medium shallot, minced
  10. 1/2 teaspoon white wine vinegar
  11. 1/4 teaspoon yellow mustard seeds
  12. 1/2 teaspoon minced tarragon
  13. Four 1/2-inch-thick baguette toasts
  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.


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