Yvette from above's creamy soup of celeriac

Name: yvette from above's creamy soup of celeriac
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 onion; 500 g celeriac; 1 toe garlic; 2 el traditional olive oil; 75 ml White wine; 1 liter chicken or vegetable stock variations possible; 200 g creme fraiche; 1 parsnip; 150 g mixed forest mushrooms; 25 g butter; 4 el nut oil; 4 portion salad croutons natural

Celeriac soup with parsnip, white wine, walnut oil and fried forest mushrooms.

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion. Clean the celeriac and cut into cubes.
Crush the garlic. Fry the onion in the olive oil in a thick-bottomed pan. Add the celeriac and garlic, scoop occasionally.
Deglaze with the white wine and pour in the stock. Let boil for 25 minutes until the celeriac is tender.
Puree the soup completely smooth with the hand blender.
Beat in the crème fraîche and season the soup with salt and pepper. Let it reduce until it thickens.
Clean the parsnip and cut into thin slices. Tear the forest mushrooms into strips.
In the meantime, heat the butter and the remaining olive oil in a non-stick pan and quickly fry the parsnip slices and the mushroom strips on both sides.
Grind over pepper and salt above it. Spoon the soup into bowls, divide the baked parsnip and mushroom over it.
Drip some nut oil over. Serve directly with the croutons.