Celeriac soup with mushrooms
This creamy celeriac soup with mushrooms is perfect for serving for any dinner party
Equipment
- Stick blender
Ingredients
- 20 gr dried porcini mushrooms
- 5 tbsp olive oil
- 4 shallots finely chopped
- 600 gr celeriac peeled and cut into large chunks
- 1 leek white part only, cut into rings
- 1,2 liter vegetable stock
- 800 ml almond milk
- 2 sprigs rosemary
- 500 gr mixed mushrooms porcini, cantharelle etc. cleaned and cut into pieces
- butter
- 2 sprigs thyme leaves only
Instructions
- Preparations: (can be done a day ahead, start 1/2 day before the dinner)
- Soak the porcini in 100 ml hot water. Heat 3 tbsp of oliveoil on medium fire and fry the onions untill glazed (about 5 minutes). Add celeriac and leeks and fry for another 5 minutes.
- Pour the hot stock and the almond milk into the pan and bring to the boil. Boil for 10 minutes.
- Add the soaked porcini and the rosemary and boil for another 10 minutes. Remove the rosemary and puree the soup in a blender or with a stickblender. Add salt and pepper to taste.
- Finish:
- Start 10 minutes before serving. Heat the rest of the oliveoil with the butter and bake the mushrooms on medium fire for about 8 minutes. Add a little salt, freshly ground pepper and fresh thyme leaves. In the meantime make sure you heat the soup through and through. Divide over 8 bowls. Put the mushrooms on top and a little bit of garnish.
Nutrition
Calories: 176kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 818mg | Potassium: 517mg | Fiber: 4g | Sugar: 6g | Vitamin A: 516IU | Vitamin C: 9mg | Calcium: 173mg | Iron: 1mg