INGREDIENTS
1 bunch celery
3 leeks
2 onions
3 cloves garlic
4 tablespoons butter
Water, as needed
Crème fraiche, as needed
Cream, as needed
Salt and pepper to taste
Salsa Verde:
3 tablespoons chopped parsley
1 tablespoon chopped mint
1 tablespoon chopped chervil
1 tablespoon chopped chive
Olive oil, to cover
1 shallot, finely minced
Champagne vinegar to cover
Salt, to taste
DIRECTIONS
1. Sweat out leeks, onion and garlic in butter.
2. Add water to cover.
3. Bring to a simmer, add celery and cook until celery is fully soft.
4. Puree in blender, using a bit of water, cream and crème fraiche (adding as much as you like, depending on desired richness and consistency)
5. Salt and pepper to taste
Salsa Verde:
1. Cover all herbs in oil
2. Macerate shallot in champagne vinegar and salt.
3. Add shallot to oil/herb mix at last minute to prevent discoloring
To Plate:
Spoon a dollop of Salsa Verde on top a bowl of Velouté. Drizzle with lemon oil.
© 2011 NAOMI POMEROY
Posted on AllTopChef.com
6 comments:
There is no lemon or lemon oil in this recipe, nor is there any of the Aleppo pepper that she mentioned in the show. Is there a way to get the REAL recipe?
This is the recipe that Naomi has provided to Bravo for public use. Perhaps she didn't want the entire recipe revealed, or she forgot some parts between the time she created the dish and the time she wrote out the recipe. The only thing I can suggest is attempting to contact her through her restaurant, Beast: http://www.beastpdx.com/
The pepper she added was actually espelette, a pepper grown in Basque region of France, and not very hot. Lemon oil is available ready made in most high end grocery stores.
lemon agrumato oil is a blend of lemon and olive oil. whole foods sometimes carries it, or google it and find it online. espelette pepper can be found at williams sonoma. a bit pricy but so worth it as a garnish. also available online.
Celery is one of my favorite vegies so I was excited to make this soup. I was a little disappointed with the first bowl full. But, to my surprise, the next day after I dished it up to nuke and licked the spoon, I discovered that it is MUCH tastier cold! Thanks Naomi.
Celery is one of my favorite vegies so I was excited to make this soup. I was a little disappointed with the first bowl full. But, to my surprise, the next day after I dished it up to nuke and licked the spoon, I discovered that it is MUCH tastier cold! Thanks Naomi.
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