Celery Root and Mushroom Soup

By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Images
Celery Root and Mushroom Soup
Serves
Makes 6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup thinly sliced leeks, white and pale green parts only
  • ½ pound celery root, peeled and cut into ¾-inch dice
  • ½ pound white mushrooms, quartered
  • ½ pound Yukon Gold potatoes, peeled and cut into
  • ¾-inch dice
  • 6 thyme sprigs
  • 4 cups chicken or vegetable broth (if canned, use equal parts broth and water), plus more if needed
  • Kosher or sea salt and freshly ground black pepper
  • Crème fraîche or sour cream, whisked to thin, for garnish
  • Minced fresh Italian parsley or thinly sliced fresh chives, for garnish


Procedure
French grandmothers have built reputations off of soups such as this one, using whatever leftovers lurked in the vegetable bin, simmered in good broth, then pureed. Pale button mushrooms yield a prettier soup than the dark-skinned crimini mushrooms. To splurge, top the soup with a few drops of truffle oil.

Melt the butter in a large pot over moderate heat. Add the leeks and sauté until softened, about 4 minutes. Add the celery root, mushrooms, potatoes, thyme, and broth and bring to a simmer. Cover and adjust the heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes.

Remove the thyme sprigs. Let cool slightly, then puree the soup in a blender or food processor until smooth, in batches if necessary. Return the soup to a clean pot and reheat to serve, thinning to the desired consistency with additional broth. Season with salt and pepper.

Divide among warmed soup bowls, garnishing each portion with a drizzle of crème fraîche and a sprinkle of parsley.

Celery Root and Mushroom Soup

By <i>Eating Local:</i> Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Serves
Makes 6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup thinly sliced leeks, white and pale green parts only
  • ½ pound celery root, peeled and cut into ¾-inch dice
  • ½ pound white mushrooms, quartered
  • ½ pound Yukon Gold potatoes, peeled and cut into
  • ¾-inch dice
  • 6 thyme sprigs
  • 4 cups chicken or vegetable broth (if canned, use equal parts broth and water), plus more if needed
  • Kosher or sea salt and freshly ground black pepper
  • Crème fraîche or sour cream, whisked to thin, for garnish
  • Minced fresh Italian parsley or thinly sliced fresh chives, for garnish


Procedure
French grandmothers have built reputations off of soups such as this one, using whatever leftovers lurked in the vegetable bin, simmered in good broth, then pureed. Pale button mushrooms yield a prettier soup than the dark-skinned crimini mushrooms. To splurge, top the soup with a few drops of truffle oil.

Melt the butter in a large pot over moderate heat. Add the leeks and sauté until softened, about 4 minutes. Add the celery root, mushrooms, potatoes, thyme, and broth and bring to a simmer. Cover and adjust the heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes.

Remove the thyme sprigs. Let cool slightly, then puree the soup in a blender or food processor until smooth, in batches if necessary. Return the soup to a clean pot and reheat to serve, thinning to the desired consistency with additional broth. Season with salt and pepper.

Divide among warmed soup bowls, garnishing each portion with a drizzle of crème fraîche and a sprinkle of parsley.