Cream Of Celery Root With Shrimp Butter Recipe

Name: Cream Of Celery Root With Shrimp Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (4 ounces) plus 1 tablespoon unsalted butter; 3 large leeks, white and tender green parts only, halved lengthwise and thinly sliced crosswise; 2 thyme sprigs, plus 1 teaspoon minced thyme; 1/2 cup dry white wine; 6 cups chicken stock or canned low-sodium broth; 2 1/2 pounds celery root--quartered, peeled and cut into 2-inch chunks; 1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks; Salt; 1/2 cup heavy cream; 1 tablespoon minced shallots; 1/2 pound medium shrimp, shelled and deveined, shells reserved, shrimp halved lengthwise; Freshly ground pepper; 1/4 cup finely diced Granny Smith or other tart green apple

Servings: persons

1 stick (4 ounces) plus 1 tablespoon unsalted butter
3 large leeks, white and tender green parts only, halved lengthwise and thinly sliced crosswise
2 thyme sprigs, plus 1 teaspoon minced thyme
1/2 cup dry white wine
6 cups chicken stock or canned low-sodium broth
2 1/2 pounds celery root--quartered, peeled and cut into 2-inch chunks
1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
Salt
1/2 cup heavy cream
1 tablespoon minced shallots
1/2 pound medium shrimp, shelled and deveined, shells reserved, shrimp halved lengthwise
Freshly ground pepper
1/4 cup finely diced Granny Smith or other tart green apple

1
Melt 3 tablespoons of the butter in a large enameled cast-iron casserole. Add the leeks and thyme sprigs and cook over low heat until softened, about 8 minutes. Add the wine and simmer over moderately high heat for 2 minutes. Add the chicken stock, celery root, potatoes and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the celery root and potatoes are tender, about 45 minutes.
2
Working in batches, puree the soup in a blender until very smooth. Return the soup to the casserole and stir in 1/4 cup of the heavy cream.
3
In a medium skillet, melt the remaining 6 tablespoons of butter. Add the shallots and the reserved shrimp shells and cook over low heat, stirring, for 8 minutes. Strain through a coarse strainer, pressing on the shells to extract as much butter as possible; you should have about 2 tablespoons. Keep warm.
4
In a small saucepan, bring the remaining 1/4 cup of heavy cream to a simmer. Add the shrimp and a pinch of salt and cook over low heat, stirring, until just cooked through, about 1 minute. Remove from the heat.
5
Reheat the soup and season with salt and pepper. Ladle the soup into warm shallow bowls. Spoon the shrimp and cream into the bowls. Drizzle each serving lightly with the shrimp butter, garnish with the diced apple and minced thyme and serve at once.
6
Make Ahead: The recipe can be prepared through Step 3 up to 2 days ahead and refrigerated. Melt the shrimp butter over low heat before using.

1103

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 stick (4 ounces) plus 1 tablespoon unsalted butter, 3 large leeks, white and tender green parts only, halved lengthwise and thinly sliced crosswise, 2 thyme sprigs, plus 1 teaspoon minced thyme, 1/2 cup dry white wine, and more.

Yes, Cream Of Celery Root With Shrimp Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Celery Root With Shrimp Butter

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