Smooth, surprisingly tasty soup! The celeriac makes the soup very smooth and soft but the truffled mushrooms and the parsley oil provide a surprising nice flavour to it.

30 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 celeriac
  • 1 lemon
  • 1/2 red chili pepper
  • 1 garlic clove
  • 1 onion
  • 250 ml cooking cream
  • nutmeg
  • 2 bay leaves
  • 100 gr forest mushrooms
  • fresh parsley
  • pepper
  • 1 l vegetable stock
  • truffle oil
  • olive oil

How to prepare it:

Remove the outside of the celeriac and cut the celeriac in bite-sized pieces.

Peel and shred the onion. Peel the garlic, cut it over half and remove the root. Cut the pepper over half, remove the seed lists and chop the peppers finely. Grate the zest of the lemon and squeeze out the lemon.

Cook water for the vegetable broth.

Put a soup pan on the heat, heat up some butter or oil. Add the chopped onion and red pepper, squeeze out the garlic. Stir well and let 2 minutes bake. Now add the celeriac, the grated lemon and the bay leaves. Stir well and add the vegetable broth. Bring the whole to a boil. Let the soup cook for about 20 minutes.

In the meantime, you can prepare the parsley-oil. Chop the stalks of the parsley and put the leaves it in a mixing cup. Add the lemon juice, some pepper, salt and olive oil. Puree everything into a soft parsley-oil.

Now cut the forest mushrooms into quarters. Put a frying pan on the fire. Bake the forest mushrooms in this. Add a sip of truffle oil. Bake the mushrooms for about 10 minutes.

Now, mash the soup into a soft smooth soup and add the cooking cream. Bring to the boil again. Grate some nutmeg through it. Taste the soup and add some seasoning if needed.

Serve the soup with some mushrooms and parsley-oil.