Страница 50

Smoked Salmon and Celery Root Chowder

PAIR WITH

Pilot Biscuits

(PAGE 143)

Ba

(PAGE 153)

This is a much lighter chowder than the New England clam chowder on

page 85

. It’s more typical of Pacific Northwest chowders in that it includes wild smoked salmon and raw salmon chunks and a light broth of seafood broth, craft beer, and milk instead of cream. I use 2 percent milk, but whatever you have on hand will work. I love the way the fresh flavors of celery and celery root cut through the richness of the salmon

.

This soup is best when served with a fistful of yeasty, crunchy Pilot Biscuits

(page 143)

crumbled on top, but the presence of sage points to the ba

page 153

as well

.

SERVES

4 TO 6

ACTIVE TIME

15

MINUTES

TOTAL TIME

40

MINUTES

3 cups [720 ml] milk

1 bay leaf

2 Tbsp extra-virgin olive oil

1 large yellow onion, finely chopped

2 celery stalks, thinly sliced

1 medium garlic clove, minced

1 Tbsp chopped fresh sage, or 1 tsp dried sage leaves

5 Tbsp [50 g] all-purpose flour

3 cups [720 ml] seafood broth or bottled clam juice

1 cup [240 ml] craft lager beer

1 large celery root, peeled and cut into

1

/