Winter celeriac meal soup with sausages and mushrooms

Name: winter celeriac meal soup with sausages and mushrooms
Total time: 30 min
Yield: 4
Ingredients: 1 celeriac; 4 tablespoon olive oil; 1 onion; 1 liter chicken bouillon; 1 package chipolata sausages; 250 gram mushroom; 1 leeks; 50 gram grated 30 cheese

Ingredients

Directions

Cut the leeks into thin rings and the chipolata sausage into 3 cm pieces.
Cut the celeriac into slices, cut off the peel and cut the slices into cubes.
Heat half of the olive oil in a soup pot and fry the onion and celeriac for 2-3 minutes.
Pour in the stock and boil the celeriac gently for 15 minutes.
Heat the rest of the olive oil in a frying pan and fry the pieces of chipolata sausage or, if desired, the mergue sausage and the mushrooms are ready for stirring in 4-6 minutes around brown and cooked.
Puree the celeriac with the stock with the hand blender to form a smoothly tied soup.
Stir in the leek with the sausage-mushroom mixture and warm the soup for another 2-3 minutes.
Add salt and pepper to taste.
Serve the soup in deep plates and sprinkle the cheese over it.