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leeks carrots celery coconut oil celery root parsnips clam juice thyme bay leaf salmon cashew cream fresh tarragon fresh parsley lemon salt
Viewed: 91 - Published at: 5 years agoIngredients
- 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
Method
- *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". }
- 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.
- 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.
- 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.
- Add lemon juice, salt and pepper and season to taste.
- Garnish with fresh watercress and serve immediately.
- Chowder Recipe Inspired by Diane Morgan, "Salmon".
