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 RootWarming Soups

Braden Perkins
Laura Adrian
January 2009

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Credit: © Tina Rupp

Recipe Summary test

active:
30 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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