Cream of Celery Root with Shrimp Butter Recipe

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Ingredients

Count

Nutrition

259

Calories

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Ingredients:

Serving

1 stick (4 oz) plus 1 tbsp unsalted butter
3 large leeks, white and tender green parts only , halved lengthwise and thinly sliced crosswise
2 thyme
1/2 cup dry white wine
6 cups chicken stock or canned low-sodium broth
2 1/2 lb celery root--quartered, peeled and cut into 2-inch chunks
1/2 lb yukon gold potatoes, peeled and cut into 2-inch chunks
salt
1/2 cup heavy cream
1 tbsp minced shallots
1/2 lb 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

Directions:

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.
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.
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.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	259.13 Kcal (1085 kJ)
Calories from fat	82.08 Kcal
		% Daily Value*
Total Fat	9.12g	14%
Cholesterol	28.74mg	10%
Sodium	889.55mg	37%
Potassium	336.2mg	7%
Total Carbs	30.68g	10%
Sugars	10.96g	44%
Dietary Fiber	3.55g	14%
Protein	8.89g	18%
Vitamin C	7.8mg	13%
Iron	19.2mg	106%
Calcium	36.4mg	4%

Amount Per 100 g
Calories	72.87 Kcal (305 kJ)
Calories from fat	23.08 Kcal
		% Daily Value*
Total Fat	2.56g	14%
Cholesterol	8.08mg	10%
Sodium	250.16mg	37%
Potassium	94.55mg	7%
Total Carbs	8.63g	10%
Sugars	3.08g	44%
Dietary Fiber	1g	14%
Protein	2.5g	18%
Vitamin C	2.2mg	13%
Iron	5.4mg	106%
Calcium	10.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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