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| Chef Michael Solomonov, Marigold Kitchen, Philadelphia |
Yield: 4 servings.
1 yellow onion, peeled and thinly sliced
2 celery ribs, sliced
1 Tbsp. caraway seeds, toasted
1 large celery root (approximately 1 lb.), peeled and diced
1 oz. butter
1⁄2 cup extra virgin olive oil
to taste, kosher salt
to taste, white pepper
1⁄2 cup white wine
1⁄2 cup half-and-half
ESCARGOT:
20 Burgundy snails (available canned in gourmet stores)
as needed, zataar (Middle Eastern spice available in ethnic groceries)
to taste, salt
1 Tbsp. butter
For soup: In heavy pot, sweat onions and celery in butter and olive oil over medium heat until translucent. Add toasted caraway seeds and season with salt and pepper. Add celery root and continue to sweat for approximately 10 minutes. Re-season with salt and pepper and deglaze the pan with white wine. Add enough water to cover the vegetables and simmer until celery root is tender. Puree soup in blender and pass through a fine sieve. Warm the half-and-half and add to the strained soup. Season to taste with salt and pepper and adjust consistency of soup if necessary.
For escargot: On 4 bamboo skewers, place 5 snails each. Roll skewers in zataar and season with salt. Saute skewers in butter until warmed through and lightly caramelized. Place each skewer in center of a warm bowl and pour soup around the escargot.