Top Chef Masters, Season 3, Episode 3, Elimination Challenge, WINNER

4 servings

• 1 bunch celery
• 3 leeks
• 2 onions
• 3 cloves garlic
• 4 tablespoons butter
• Water, as needed
• Crème fraiche, as needed
• Cream, as needed
• Salt and pepper to taste

Salsa Verde:

• 3 tablespoons chopped parsley
• 1 tablespoon chopped mint
• 1 tablespoon chopped chervil
• 1 tablespoon chopped chive
• Olive oil, to cover
• 1 shallot, finely minced
• Champagne vinegar to cover
• Salt, to taste

1. Sweat out leeks, onion and garlic in butter.

2. Add water to cover.

3. Bring to a simmer, add celery and cook until celery is fully soft.

4. Puree in blender, using a bit of water, cream and crème fraiche (adding as much as you like, depending on desired richness and consistency)

5. Salt and pepper to taste

Salsa Verde:

1. Cover all herbs in oil

2. Macerate shallot in champagne vinegar and salt.

3. Add shallot to oil/herb mix at last minute to prevent discoloring

To Plate:

1. Spoon a dollop of Salsa Verde on top a bowl of Velouté. Drizzle with lemon oil.