1 kgsalt cod, soaked in cold water for 36 hours, changing water 4 times80 ml(1/3 cup) olive oil1onion, finely chopped3inner celery stalks and leaves, finely chopped2garlic cloves, finely chopped, plus 1 extra halved800 gmfloury potatoes, such as spunta, cut into small pieces250 ml(1 cup) pouring cream4 slicescrusty bread, such as ciabattaFor drizzling:extra-virgin olive oilTo serve:coarsely chopped flat-leaf parsley
Remove bones from salt cod, coarsely flake and set aside (discard skin and bones). Heat olive oil in a large saucepan over medium-high heat, add onion, celery and garlic, sauté until soft and translucent (8-10 minutes). Add salt cod, potato and enough cold water to just cover and simmer until potato is very tender (25-30 minutes). Add cream, then process with a hand-held blender until very smooth. Season to taste and keep warm.
Meanwhile, preheat a grill to high. Drizzle bread slices liberally with olive oil and toast until golden (1-2 minutes each side), then rub with cut-side of garlic clove. Place a garlic croûton in the base of each serving bowl, ladle over soup, sprinkle with parsley and season to taste with freshly ground black pepper. Serve with extra croûtons if you like.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.