- Prep time: 45 minutes
- 4 ounces thick-sliced bacon, diced into ¼ inch pieces
- 1 medium yellow onion, finely chopped
- 1 ½ pounds celery root (about 2 medium celery roots), peeled and cut into ¼ inch dice
- 3 cups seafood broth or 3 eight-ounce bottles of clam juice (for those with shellfish allergies, like my husband ,I substitute chicken broth)
- 3 cups water
- ½ pound tiny new potatoes, scrubbed and halved
- 2 pounds skinless salmon fillet, cut into 1-inch chunks
- 1 1/2 cups heavy crème
- 3 Tablespoons butter, softened
- 3 Tablespoons flour
- 3 Tablespoons finely chopped fresh dill
- 2 Tablespoons finely chopped flat-leaf parsley
- 1 Tablespoon finely grated lemon zest
- 2 Tablespoons fresh lemon juice
- ¼ Teaspoon kosher salt
- Ground white pepper
- In a large skillet, cook the bacon over low heat until crisp; transfer to a paper towel-lined plate and pour off all but 2 tablespoons of the fat.
- Add the onion to the skillet and cook until softened, about three minutes. Add the celery root, cover and cook, stirring occasionally until tender, about 15 minutes. Set skillet aside.
- In a heavy saucepan, combine the broth and water. Bring to a boil and add potatoes. Simmer 8-10 minutes until potatoes are tender. Remove potatoes with slotted spoon and transfer to a platter.
- Add the salmon to the saucepan, reduce the heat to low and simmer gently for four minutes, until firm; transfer the salmon to a platter with the potatoes.
- Add the cream to the saucepan and simmer over medium-low heat, stirring frequently, until reduced by about one quarter, for 15-20 minutes.
- In a small bowl, use a fork to blend the butter and flour into a smooth paste. Whisk the flour paste into the summering soup a little at a time, and keep simmering until the soup is smooth and slightly thickened. Keep cooking and stirring for about 3 minutes more, to cook off the taste of the flour.
- Add the reserved celery root mixture, potatoes and salmon. Bring to a gentle simmer and cook for about 2 minutes more, just to warm through. Stir in the dill, parsley, lemon zest and lemon juice, salt and pepper to taste.
- Ladle into bowls and scatter with bits of cooked bacon.