INGREDIENTS:

Fennel -Leek Bisque with Pickled Shrimp and Tarragon

Yields 4 servings
2 tablespoons butter
8-ounces leek, white part only, coarsely chopped
8-ounce fennel, bulb only, coarsely chopped
½ cup onion, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, thinly sliced
12-ounces peeled, coarsely chopped celery root
3 cups chicken broth
¼ cup cream
Salt and white pepper
2 tablespoons sliced tarragon for garnish

Pickled Shrimp
2 lemons, sliced
1 onion peeled and quartered
9 garlic cloves smashed
2 teaspoons coriander seeds
3 tablespoons kosher salt
4 quarts water
1 pound 16-20 count shrimp, peeled and deveined

Pickling Marinade
½ cup extra virgin olive oil
½ cup olive oil
¼ cup champagne vinegar
½ bunch tarragon, bruised (use a back of knife to bruise tarragon stems and leaves)
2 tablespoon whole black peppercorns

METHOD:

For Soup
In a saucepan over medium heat, melt butter and add leek, fennel, onion, celery, and garlic. Sauté until softened but not browned, about 5 minutes.
Add celery root and broth and bring to a boil.

Reduce heat to low and simmer until celery root is tender, about 20 minutes then add cream.

Using a blender purée soup until smooth and pass through a fine mesh chinois. Season with salt and pepper to taste.

Garnish with tarragon.

For Pickling Marinade
Once marinade has cooled, place shrimp in marinade and allow to marinate overnight.

For Pickled Shrimp
In a medium stockpot place lemons, onion, garlic, coriander, salt and water. Bring to a rolling boil and boil for 3 minutes.

Remove from heat add shrimp and cover, let sit for 7 minutes. Remove shrimp and immediately place in an ice bath.

Once shrimp has cooled place in pickling Marinade.

Chef Caldwell recommends garnishing this recipe with fresh tarragon.

Question for Chef:
What is the difference between bisque and soup?

Both are very similar, but bisque refers to a soft creamy French style of soup traditionally made with cream, while soup is traditionally made without cream.

Courtesy of Mark Caldwell, Executive Chef Davis Estates