Showing Celery a Little Respect at Cafe Pinot |
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Written by Ann Shepphird |
What really impressed me, though, was what Chef Meehan managed to do with celery, a -- let's face it -- somewhat neglected vegetable when it comes to fine cuisine. He created a cold-smoked celery soup poured over an alfalfa-sprout nest and served with chevre and olive oil. Even better, he was kind enough to share the recipe (see below). A home gardener himself, Chef Meehan said that for fall, he's looking forward to growing Brussels sprouts, cabbage, kale, beets, chives (which he always grows and says he puts in everything) and tea-oriented herbs for his wife. Cold-Smoked Celery SoupServes 4 Ingredients: Method: Rough chop all vegetables. Smoke them in a smoker with hickory wood for 1/2 hour. Heat olive oil in a medium sauce pan. Add smoked vegetables and cook until tender. Add salt, pepper and nutmeg. Once tender cover with water, cook until tender. Using a blender, puree in batches. Strain and cool. Once cool, with blender slowly emulsify the rest of the virgin olive oil into soup and adjust the seasoning to taste. Garnish with celery leaves and some crumbled goat cheese.
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