Ingredients

The broth:

  • 2 large onions, quartered
  • 4 large carrots, peeled and coarsely chopped
  • 8 stalks celery, rinsed and cut into large pieces
  • 2 tomatoes, halved
  • 8 mushrooms, halved
  • 2 whole heads garlic, cloves separated, skin intact
  • 1 4-inch piece ginger, coarsely chopped
  • 1 bunch flat-leaf parsley
  • 6 sprigs fresh thyme or 1 tablespoon dried
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • ½ teaspoon salt
  • 1 ½ cup fresh carrot juice or 6 large carrots, grated

The chowder:

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and minced
  • 1 clove garlic, peeled and minced
  • 2 teaspoons curry powder
  • 4 large celery root, peeled and cut into 1/4-inch cubes
  • 3 large boiling potatoes, peeled and cut into 1/4 inch cubes
  • 1 cup celery leaves
  • 2 carrots, peeled
  • 1 pound red snapper fillet, skin on, cut into 1/2-inch chunks
  • ½ teaspoon salt, plus more to taste
  • 1 teaspoon freshly ground pepper, plus more to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      749 calories; 7 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 135 grams carbohydrates; 23 grams dietary fiber; 25 grams sugars; 43 grams protein; 41 milligrams cholesterol; 1314 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Put the broth ingredients, except carrot juice, in a large pot. Add 6 quarts of cold water and bring to a boil over high heat. Lower the heat and simmer, until reduced to 2 1/2 quarts, about 2 to 3 hours. Strain through a sieve lined with cheesecloth. Combine the carrot juice or grated carrots and 1 1/2 quarts of broth in a blender. Purée until liquefied. Strain. Set aside.
  2. Heat 1 teaspoon of the olive oil in a saucepan. Add the onion and garlic. Cook until soft, about 5 minutes. Add the curry powder and continue cooking for 3 minutes, stirring often. Add the carrot broth, 3 cups of celery root and 2 cups of the potatoes. Simmer for 15 minutes. Purée in a blender or food processor until smooth. Strain into a clean saucepan.
  3. Heat the remaining olive oil in a skillet. Fry the celery leaves until crisp. Drain on paper towels. Score the carrots lengthwise with a channel knife. Cut into very thin slices crosswise. Set aside in a bowl of ice water.
  4. Warm the soup over medium-low heat, but do not allow it to boil. Add the remaining celery root and potatoes. Simmer until tender, about 3 to 5 minutes. Add the fish and scored carrots. Season to taste with salt and pepper and simmer gently until the fish is cooked through, about 3 minutes. Ladle into 4 warmed soup bowls. Garnish with fried celery and serve.

4 hours 15 minutes

Dining and Cooking