Salmon Chowder With Celeriac And Tarragon

• 5 cups chopped leeks
• 1 cup diced carrots
• 1 cup diced celery
• 2 tablespoons coconut oil
• 4 1/2 cups chopped celery root
• 2 cups chopped parsnips
• 4 cups clam juice
• 6 fresh thyme sprigs
• 1 bay leaf
• 2 pounds salmon, bones and skin removed, cut into chunks
• 1 1/2 cups cashew cream*
• 2 tablespoons fresh tarragon, roughly chopped
• 2 tablespoons fresh parsley, roughly chopped
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 bunch watercress, to garnish, optional

1. *To make cashew cream, soak 2 cups raw cashews (can not be salted or roasted) with pure, filtered water overnight. In the morning, drain the cashews, rinse thoroughly under cold water, and transfer to a high-speed blender. Add just enough water to cover and blend on high until smooth and creamy. Add a pinch of salt and a 1/4 teaspoon of maple syrup. If you are not using a high-speed blender like a Vita-Mix which creates an extra smooth cream, strain the cashew cream through a fine-mesh sieve. This will yield roughly 2 cups of cashew cream. { Recipe for cashew cream adapted from Tal Ronnen, "The Conscious Cook". }
2. In a large dutch oven or soup pot, add leeks, carrots, celery, and coconut oil. Heat over medium-low heat for 5 minutes or until vegetables are soft.
3. Add celery root, parsnips, clam juice, thyme sprigs, and bay leaf. Bring to a boil, lower to a simmer, cover, and cook until vegetables are soft, about 15 minutes.
4. Add salmon, cashew cream, tarragon, and parsley. Simmer over low, being careful not to bring to a boil, until the salmon is cooked through, about 5 minutes.
5. Add lemon juice, salt and pepper and season to taste.
6. Garnish with fresh watercress and serve immediately.
7. Chowder Recipe Inspired by Diane Morgan, "Salmon".

leeks, carrots, celery, coconut oil, celery root, parsnips, clam juice, thyme, bay leaf, salmon, cashew cream, fresh tarragon, fresh parsley, lemon, salt

Taken from food52.com/recipes/33016-salmon-chowder-with-celeriac-and-tarragon (may not work)