This creamy celeriac soup with mushrooms is perfect for serving for any dinner party
Course Soup
Cuisine Dutch
Keyword celeriac, mushrooms, porcini
Diet vegetarian
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Total Time 40 minutesmins
Servings 8people
Calories 176
Equipment
Stick blender
Ingredients
20grdried porcini mushrooms
5tbspolive oil
4shallotsfinely chopped
600grceleriacpeeled and cut into large chunks
1leekwhite part only, cut into rings
1,2litervegetable stock
800mlalmond milk
2sprigsrosemary
500grmixed mushroomsporcini, cantharelle etc. cleaned and cut into pieces
butter
2sprigsthymeleaves 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.