Smoked Salmon and Celery Root Bisque

• 2 tablespoons unsalted butter
• 1 large onion, coarsely chopped
• 1 medium fennel bulb, fronds trimmed, bulb halved, cored and coarsely chopped
• 1 medium celery root (12 ounces), peeled and cut into 1/2-inch pieces
• 1/2 pound hot- or cold-smoked salmon, cut into 1-inch pieces
• 1 cup Pinot Gris
• 3 1/2 cups fish stock or 1 1/4 cups clam juice mixed with 1 1/4 cups water
• 1 cup heavy cream
• Salt and freshly ground pepper
• Lemon wedges, for serving

1. Melt the butter in a large saucepan.
2. Add the onion, fennel and celery root and cook over moderate heat, stirring occasionally, until crisp-tender, about 10 minutes.
3. Add the salmon and cook, stirring, for 1 minute.
4. Add the wine and cook over high heat until reduced to 1/3 cup, 7 to 8 minutes.
5. Add the fish stock and bring to a boil.
6. Cover, reduce the heat to moderately low and simmer until the vegetables are tender, about 15 minutes.
7. Strain the broth into a bowl.
8. Working in batches, puree the solids in a blender, adding just enough of the broth to make a smooth puree.
9. Return the puree and the remaining broth to a clean saucepan.
10. Stir in the cream and season with salt and pepper.
11. Simmer over low heat for 5 minutes.
12. Ladle the bisque into bowls and serve with lemon wedges.

unsalted butter, onion, fennel bulb, celery root, salmon, fish stock, heavy cream, salt, lemon wedges

Taken from www.foodandwine.com/recipes/smoked-salmon-and-celery-root-bisque (may not work)