Light
Dry Whites:
Celery Root Vichyssoise with Maine Lobster and Papaya Relish
WHY:
This is a wonderful first course before a hearty meal. The soup is really
refreshing, just like this type of wine. The lobster and papaya relish
give the dish style and depth.
Yield: 8 servings
- 1 cup
leeks, white part only, sliced
- 1 cup
Spanish onion, diced
- 2 Tablespoons
unsalted butter
- 1 1/2
cups Yukon gold potatoes, peeled and diced
- 2 1/2
cups celery root, peeled and diced
- 1/2
cup dry white wine
- 4 cups
chicken stock, or low-sodium canned
- 1 1/3
cups heavy cream
- 3 Tablespoons
lemon juice
- 1/4
teaspoon mace
- Salt
and white pepper to taste
Sauté leeks
and onions in butter over moderate heat in heavy-bottomed saucepan,
until tender and translucent. Add potatoes, white wine and chicken stock
and simmer, covered, 15 minutes or until tender. Place in blender and
purée until smooth. Pass through a very fine sieve. Stir in cream, mace
and season with lemon juice and salt and pepper.
Chill thoroughly. Serve in chilled bowls and garnish with Maine Lobster
and Papaya Relish.
Maine Lobster and Papaya Relish
Yield: About 1 cup
- 1/2
cup cooked fresh Maine lobster meat, diced
- 1/3
cup fresh papaya, peeled, seeded and diced
- 1 Tablespoon
roasted red bell pepper, peeled, seeded and diced
- 2 1/2
Tablespoons scallions, very thinly sliced, green part only
Toss ingredients,
chill well.
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