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Celeriac and Mushroom Soup Recipe
Nov 09, 2010 @ 4:38 PM
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Ashley Fahr
Although it's never easy to pack up your shorts and tee-shirts and say hello to winter, settling down with a hot bowl of your favorite soup at least eases the pain. If you're looking for something new, try a soup with celeriac (also known as celery root), which posesses similar acidity and sweetness to celery stalks, in addition to an earthy undertone which puts it in a league of its own.
INGREDIENTS
1 tablespoon olive oil
1 small celeriac, peeled and cut into 1-inch cubes
1 small potato, peeled and cut in half
6 ounces (about 200 grams) white mushrooms
1 cup nonfat or whole milk
Salt and pepper to taste
DIRECTIONS
Chop 2 mushrooms into small dice; thinly slice the remaining mushrooms. Heat the olive oil in a medium saucepan over medium heat. Then add the celeriac, sliced mushrooms, potato, and a pinch of salt. Let the vegetables sweat until slightly softened, about 5 minutes.
Add the milk (depending on the size of your vegetables, you may need to add more than 1 cup - it should be enough to cover almost all of the vegetables) and bring to a simmer. Then cook, covered, until a fork pierces easily through the celeriac, about 20 minutes.
Using a food processor or a handheld mixer, process the soup until a puree is formed. Bring back over heat and adjust the seasoning (you may add more milk if you'd like to thin it out). Garnish with remaining chopped mushrooms.
Recipe Details
Servings: 1
