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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.
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Carefully wash your mushrooms and slice them, but don't make the slices too thin, you will need to saute them.
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Preheat your wok or another deep cast iron pan and start melting your light butter.
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Reduce the heat once your butter becomes liquid, add the mushrooms. Fry them until golden.
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Peel and dice your carrots, don't try making the resulting pieces too small.
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Once the sliced mushrooms achieve the perfect color, take them out and transfer into the bowl.
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Add the diced onions to the same wok, you don't need any additional butter.
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Stir the carrots into your onions which also turned golden.
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Once these basic vegetables become soft, pour all of your chicken stock. Increase the heat to make it boil.
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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.
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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.
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Transfer the celeriac and potato cubes only when you see the boiling liquiid.
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Keep cooking your creamy soup until all of your vegetables are incredibly soft, so you can easily process them.
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Make your soup as smooth as possible with a sieve. A blender is okay too.
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Let your celeriac soup boil again before adding the spices and salt.
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Use a mortar to grind the black pepper and allspice.
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Sprinkle the measured nutmeg, black pepper and allspice over your soup. Don't forget about adding some salt.
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Add the liquid cream into your celeriac soup. Be careful, it tends to bubble over, so reduce the heat.
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Keep stirring for a few more minutes and your creamy soup is ready to serve.
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Decorate each plate with sauteed mushrooms. Serve warm, otherwise the temperature will affect its taste.
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