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Celery Soup

Madras curry, white shrimp, toasted walnuts

Soup

  • 1 bulb celery root, peeled and chopped
  • ½ onion, chopped
  • 1 parsnip, peeled and chopped
  • 1 clove garlic
  • 2 slices ginger, peeled and chopped
  • 2 T olive oil
  • 2 T butter
  • 1 head celery, chopped
  • ½ C white wine
  • 3 C vegetable stock
  • ¼ C cream

Melt butter and olive oil over medium heat, add all vegetables except for green celery. Season with salt and cover with a lid, stir frequently until vegetables are hot and steaming. Add wine, bring to a simmer then add stock and green celery. Simmer until all vegetables are tender. Puree in a blender, and push through a fine sieve.  Season to taste with salt and cayenne.

 

Shrimp Garnish

  • 12 shrimp, peeled and deveined
  • 3 T canola oil
  • 2 T white wine
  • 3 T curry butter
  • ½ cup walnuts, toasted in oven and lightly crushed

Heat sauté pan over high heat, add canola oil then shrimp. Cook for a minute then flip over each shrimp with a tongs. Add the wine, reduce and cook the shrimp through, finish with curry butter.

 

Curry Butter

  • 3 T onion, chopped fine
  • 3 T green apple, peeled, chopped fine
  • 2 sticks butter, softened
  • 2 T curry powder
  • 1 T canola oil

Saute apple and onion in canola oil until tender, add curry powder and cook for a minute to toast the spices.  Cool on a plate until room temperature. Stir into butter and refrigerate until ready to use.

 

To Serve
Ladle soup into bowls. Top with 2 shrimp each and sprinkle with walnuts.