For the Soup
To Finish
Add the oil, crushed red pepper, and bacon and cook over medium flame until the bacon starts to render its fat. Add the celery, celery root, carrot, potato, and onion. Season with a pinch of salt and cook covered for 15 minutes. Add the wine and cook until reduced by half. Add the smoked fish, cream, and milk. Bring to a boil then simmer for 30 minutes. Place soup in blender and process till smooth. Pass the soup through a fine mesh strainer and season with lemon juice and salt.
Place the diced potato and celery root in a pot of salted water and simmer till tender. Divide all finish ingredients into the bowls. Heat the soup and serve.
Recipe found in MyNorth magazine and created by American Spoon’s chef Chris Dettmer