Selleriecremesuppe mit Kräuterseitlingen (celeriac cream soup with king trumpet mushrooms)
Units
Temperature
Servings
Ingredients
Soup
- 600 g celeriac, peeled, in chunks rounded
- 150 g onion, finely chopped rounded
- 1 garlic clove rounded
- 30 g butter rounded
- 800 ml vegetable broth rounded
- 100 ml cream rounded
- to taste fine salt rounded
- to taste freshly grated nutmeg rounded
Mushrooms
- 250 g king trumpet mushrooms, sliced lengthwise, 1 cm thick rounded
- 15 g neutral oil rounded
- to taste fine salt rounded
Method
Method
- Melt the butter in a pot over medium heat. Sweat the onion and garlic with a pinch of salt for 4 minutes, until softened.
- Add the celeriac and broth. Bring to a simmer and cook 20 minutes, until the celeriac is fully soft.
- Blend the soup completely smooth, then stir in the cream and season with salt and nutmeg.
- Meanwhile, heat the oil in a dry, heavy pan over high heat until shimmering. Sear the mushroom slices for 2 to 3 minutes per side, without moving them, until deeply browned; resist the urge to stir them around, which prevents the browning that is the point of this step.
- Season the mushrooms with salt. Ladle the soup into bowls and top with the seared mushroom slices.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers the soup base; the mushrooms are seared conventionally in a pan, since the machine has no way to sear.
- Onion and garlic into the dry bowl. Chop 3 sec / speed 5. Add the butter. Sauté 4 min / 100°C / speed 1, measuring cup off.
- Add the celeriac and broth. Cook 20 min / 100°C / speed 1.
- Blend the soup smooth, 1 min / speed 9, ramping up gradually. Add the cream, mix 10 sec / speed 3. Season with salt and nutmeg.
- Sear the mushrooms in a pan as in the hand method, and top the soup with them to serve.
Notes
- Sear the mushroom slices hard, in a very hot, dry pan, and leave them alone once they hit the heat. Moving them around too soon steams rather than browns them, and a steamed king trumpet mushroom disappears into the soup rather than standing out against it.
- Celeriac has a far more assertive flavour than pale celery, and carries this soup on its own without needing a heavy hand with seasoning beyond salt and nutmeg.
- Blend the soup thoroughly for a genuinely silky texture; celeriac fibres can leave a soup slightly stringy if underblended.
- The soup keeps for 4 days in the fridge; the mushrooms are best seared fresh just before serving and do not reheat with the same texture.
Ingredient substitutions
- King trumpet mushrooms can be regular button mushrooms or thickly sliced portobello, though king trumpet mushrooms hold their shape best under a hard sear.
- Cream can be crème fraîche for a slight tang, or oat cream for a dairy-free version.
- A drizzle of truffle oil over the finished soup is a good, if non-traditional, finishing touch.