Creamy celeriac soup with mushrooms

Name: creamy celeriac soup with mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 kg celeriac; 7 el traditional olive oil; 485 ml basis for soup vegetables; 1 liter tap water; 400 g Chestnut mushroom; 30 g pine nuts; 20 g arugula; 125 ml fresh cream

Soup of celeriac with a base of Maggi, mushrooms, pine nuts, rocket and whipped cream.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Peel the celeriac and cut into 2 cm pieces.
Heat the oil in a thick-bottomed pan and fry the celeriac for 5 minutes. Stir frequently.
Add the base for soup and the water and bring to the boil. Leave to cook on low heat for 15 minutes with the lid on the pan.
Meanwhile cut the mushrooms into slices. Heat the oil in a frying pan and fry the mushrooms over medium heat in 8 min. Until golden brown and done.
In the meantime, put the pine nuts and arugula with the rest of the oil in a high beaker and puree with the hand blender.
Add the cream to the soup and heat for 3 minutes. Remove the soup from the heat, puree with the hand blender and season with pepper.
Distribute over the bowls and garnish with the rocket oil and mushrooms. Serve immediately.

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Nutrition

280Calories

Sodium35% DV840mg

Fat32% DV21g

Protein16% DV8g

Carbs4% DV12g

Fiber24% DV6g

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