Creamy celeriac-mushroom soup with cheese sticks

Name: creamy celeriac-mushroom soup with cheese sticks
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 slice frozen puff pastry pack of 10 slices; 1 celeriac; 800 ml forest mushroom broth from tablet; 2 tl Sesame seed; 3 el grated old Gouda cheese 48; 125 g thin bacon strips; 300 g mushroom seasonal blend; 125 ml fresh cream

Well-filled soup with seasonal mushrooms, celeriac and thin bacon strips with cheese stalks of old cheese and sesame seeds.

Ingredients

Kitchen Stuff

1 blender

Directions

Preheat the oven to 200 ºC.
Let the puff pastry thaw.
Peel the celeriac and cut into cubes.
Bring the celeriac to the boil with the stock. Cook gently for 15 minutes on low heat.
In the meantime roll out the puff pastry a little and cut into strips of 1.5 cm wide. Sprinkle with the cheese and sesame seeds.
Line a baking sheet with baking paper. Place the cheese stalks on top, with enough space between them, and bake in the oven in approx. 10 min. Until golden brown. Allow to cool.
In the meantime, heat a skillet without oil or butter and bake the bacon strips. Remove from the pan and drain on kitchen paper.
Fry the mushrooms in the remaining shortage on high heat in 4 min. Brown.
Remove the pan with celeriac and stock from the heat and puree with the hand blender until smooth.
Add half of the mushrooms and whipped cream and heat the soup for another 3 minutes.
Spoon into bowls and spread the rest of the mushrooms and the bacon over them. Serve with the cheese stalks.