Ingredients
-
70 g Butter
-
150 g Carrot
-
800 g Celeriac
-
400 g Cream
-
1.5 tsp Kosher Salt
-
100 g Mushrooms
-
200 g Onions
-
400 g Potatoes
-
1.4 l Chicken broth
-
1/3 tsp Allspice
-
1 tsp Nutmeg
-
1/2 tsp Black Pepper
Directions
Creamy soups are loved by almost everyone. And this recipe can boast about its nutrients, as it covers vitamins C, A and K perfectly. Get the healthy choices for your family!
Steps
|
1
Done
|
Grab all required stuff for this aromatic creamy soup and let's start. The use of ready chicken stock makes the overall process extremely fast, especially when you have a food processor or blender. |
|
2
Done
|
Carefully wash your mushrooms and slice them, but don't make the slices too thin, you will need to saute them. |
|
3
Done
|
Preheat your wok or another deep cast iron pan and start melting your light butter. |
|
4
Done
|
Reduce the heat once your butter becomes liquid, add the mushrooms. Fry them until golden. |
|
5
Done
|
Peel and dice your carrots, don't try making the resulting pieces too small. |
|
6
Done
|
Once the sliced mushrooms achieve the perfect color, take them out and transfer into the bowl. |
|
7
Done
|
Add the diced onions to the same wok, you don't need any additional butter. |
|
8
Done
|
Stir the carrots into your onions which also turned golden. |
|
9
Done
|
Once these basic vegetables become soft, pour all of your chicken stock. Increase the heat to make it boil. |
|
10
Done
|
Meanwhile, work on your tubers. Carefully peel the celeriac and cut it carefully, as it's quite hard, so you should avoid damaging your fingers. |
|
11
Done
|
The potatoes should be cut the same manner as the celeriac, but the cubes can be a bit bigger, as its cooking time is somewhat shorter. |
|
12
Done
|
Transfer the celeriac and potato cubes only when you see the boiling liquiid. |
|
13
Done
|
Keep cooking your creamy soup until all of your vegetables are incredibly soft, so you can easily process them. |
|
14
Done
|
Make your soup as smooth as possible with a sieve. A blender is okay too. |
|
15
Done
|
Let your celeriac soup boil again before adding the spices and salt. |
|
16
Done
|
Use a mortar to grind the black pepper and allspice. |
|
17
Done
|
Sprinkle the measured nutmeg, black pepper and allspice over your soup. Don't forget about adding some salt. |
|
18
Done
|
Add the liquid cream into your celeriac soup. Be careful, it tends to bubble over, so reduce the heat. |
|
19
Done
|
Keep stirring for a few more minutes and your creamy soup is ready to serve. |
|
20
Done
|
Decorate each plate with sauteed mushrooms. Serve warm, otherwise the temperature will affect its taste. |
