Celery root and mushroom soup
Instructions:
- 1 head celery root (celeriac), about 1 1â„2lb (675g)
- Juice of 1â„2 lemon
- 2 tbsp unsalted butter
- 1 small leek, white part only, finely chopped
- 1 shallot, finely chopped
- 8oz (225g) button mushrooms, thinly sliced
- Leaves from 5 fresh thyme sprigs, finely chopped
- 4 tsp white wine vinegar
- 8 cups chicken stock
- Kosher salt and freshly ground pepper
- 1â„3 cup heavy cream
- Freshly grated nutmeg
- Peel the celery root and cut into 1in (2.5cm) dice. Toss with the lemon juice and 2 tbsp water to prevent it from browning. Set aside.
- Heat the butter in a large pan. Add the leek and shallot. Sauté over low heat, stirring, until the vegetables are soft but not brown, about 3 minutes. Add the mushrooms and continue to cook gently, stirring occasionally, until they release their juices.
- Drain the celery root and add with half the thyme. Continue to cook gently, stirring, until the pan is almost dry, taking care not to brown anything. Add the vinegar and stir until the pan is almost dry again. Add the chicken stock and some salt and pepper and bring to a boil. Reduce the heat to medium and simmer until the liquid has reduced by about half and the vegetables are really tender, about 20 minutes.
- Purée the soup in a blender until smooth, then pass through a fine-mesh strainer back into a clean pan. Stir in the cream and season to taste with nutmeg, salt, and pepper. Reheat but do not boil. Ladle into bowls and sprinkle with the remaining thyme. Serve hot.
- ServeS 6
- PreP time: 20 minuteS
- Cook time: About 30 minuteS