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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


Procedures:

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.

by Sur La Table & Andrews McMeel Publishing, Eating Local

 
 
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