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One of the variations for the Cream of Celery Soup from Six Seasons p 150 that I posted above is to use it as the base for "a delicate seafood stew." I did that here, using a mix of shrimp, scallops and squid.
I added a squeeze of lemon juice, a squirt of yuzu hot sauce and about 1/2 the specified amount of cream. I thought it was going to taste like celery soup with a few fishy bits floating in it but it actually came together as its own dish.
One of the variations for the Cream of Celery Soup from Six Seasons p 150 that I posted above is to use it as the base for "a delicate seafood stew." I did that here, using a mix of shrimp, scallops and squid.
I added a squeeze of lemon juice, a squirt of yuzu hot sauce and about 1/2 the specified amount of cream. I thought it was going to taste like celery soup with a few fishy bits floating in it but it actually came together as it's own dish.
