French Celeriac and Mushroom Cream Soup | Silky Autumn Velouté
(0)
45 min
Under an hour
Kifli Kukták
Klasszikus francia ihletésű, bársonyos őszi zelleres gombakrémleves aranybarnára pirított barna csiperkével, fehérboros aromákkal és ropogós bagettel tálalva.
Ingredients
Preparation method
Preparation and sautéing vegetables
Peel the celeriac and cut it into 1.5–2 cm cubes. Finely chop the shallots and garlic. Clean the brown button mushrooms: slice half of them (250 g) into thicker slices for serving, and dice the other half for the soup base.
In a heavy-bottomed pot, heat 20 g of butter and 1 tablespoon of olive oil. Add the chopped shallots and diced brown button mushrooms. Sauté over medium heat for 5–6 minutes until the shallots soften and the mushrooms take on a light color. Stir in the garlic and thyme, then cook for another 1 minute.
Cooking and blending (velouté)
Pour in the dry white wine and boil over high heat for 2 minutes until the alcohol evaporates. Add the diced celeriac, then pour in the vegetable stock. Season with salt and pepper to taste.
Chef's tip
Celeriac and mushrooms make a perfect pair: the natural starch content and nutty flavor of celeriac give this French velouté soup a rich, velvety texture without the need for added flour.
Always prepare the sautéed mushroom garnish just before serving so the mushrooms retain their crisp texture and do not become soggy on top of the soup.
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