Indulge in the delightful flavors of Creamy Celery Root and Mushroom Soup with Chive Oil. This comforting soup marries the earthy notes of celery root with the richness of sautéed mushrooms, all elegantly blended into a velvety, creamy base with a subtle hint of garlic. The optional chive oil drizzle adds a touch of freshness and sophistication, making it a perfect choice for a cozy meal or a special occasion. Whether you’re seeking warmth on a chilly day or aiming to impress your guests, this soup delivers a delightful, homemade gourmet experience that’s both satisfying and visually appealing.
Creamy Celery Root and Mushroom Soup with Chive Oil
Creamy Celery Root and Mushroom Soup with Chive Oil is a velvety, earthy delight. This comforting soup combines the delicate flavors of celery root, sautéed mushrooms, and a touch of chive oil for a gourmet touch. With a creamy base and a hint of garlic, this soup is perfect for warming up on chilly days or as an elegant starter for a special meal.
Equipment
- 1 Large pot
- 1 blender
- Cutting board and knife
- 1 Pan
- Stirring Utensils
- Fine-mesh sieve or cheesecloth (for Chive Oil)
- Measuring cups and spoons
- Bowls and Serving Soup Bowls
Ingredients
For the Soup:
- 3 tbsp unsalted butter
- 1 white onion chopped
- 1 leek white and light green parts only, halved and chopped
- 1 celery root peeled and cubed
- 2 garlic cloves minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 225 g button mushrooms sliced
For the Chive Oil (optional):
- 30 g chives chopped
- 3 tbsp olive oil
Instructions
Prepare the Chive Oil (optional):
- In a blender or food processor, combine the chopped chives and olive oil. Blend until smooth. Strain the oil through a fine-mesh sieve or cheesecloth to remove any solids. Set aside.
Make the Soup:
- In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and leek, and sauté for about 3-4 minutes until they become translucent.
- Add the minced garlic and celery root cubes to the pot. Cook for another 5-7 minutes, stirring occasionally, until the celery root begins to soften.
- Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for about 20-25 minutes or until the celery root is tender.
Blend the Soup:
- Using an immersion blender or a regular blender, carefully blend the soup until it's smooth and creamy. Be cautious with hot liquids, and blend in batches if using a regular blender.
Return to the Pot:
- Return the blended soup to the pot. Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup over low heat, stirring until it's warmed through.
Sauté the Mushrooms:
- In a separate pan, heat a bit of butter or olive oil over medium-high heat. Add the sliced mushrooms and sauté for 4-5 minutes until they become golden brown and tender. Season with a pinch of salt and black pepper.
Serve:
- Ladle the creamy celery root soup into bowls and garnish each serving with sautéed mushrooms. If desired, drizzle a little chive oil on top for added flavor and color.
Notes
Enjoy your homemade Creamy Celery Root and Mushroom Soup with optional Chive Oil! It's a delightful, creamy, and flavorful dish perfect for any time of the year.
- Celery Root Prep: When peeling and cubing the celery root, make sure to remove any tough or woody parts. It's best to use the tender, inner portions.
- Sauté the Vegetables: Sautéing the onions, leeks, and celery root before adding the broth develops their flavors and enhances the overall taste of the soup. Be patient and let them soften and release their aromas.
- Blending Safety: If using a regular blender to puree the soup, allow it to cool slightly before blending. Hot liquids can expand in a blender, and blending very hot soup can be dangerous. Blend in batches if necessary.
- Chive Oil (Optional): The chive oil adds an extra layer of flavor and a pop of color. It's optional, so feel free to skip it if you prefer a simpler version of the soup.
- Seasoning: Taste the soup before serving and adjust the seasoning with salt and black pepper as needed. Seasoning is a matter of personal preference, so add a little at a time and taste until it's just right for you.
- Sautéed Mushrooms: Sautéing the mushrooms separately allows them to develop a nice, golden brown color and flavor. Don't overcrowd the pan, as this can make them release too much moisture and steam rather than brown.
- Garnish and Presentation: To make your soup look appealing, ladle it into bowls, top it with sautéed mushrooms, and optionally drizzle with chive oil. You can also garnish with fresh chives or a dollop of sour cream for a finishing touch.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for a few days. Reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 343kcal | Carbohydrates: 20g | Protein: 5g | Fat: 28.8g | Cholesterol: 39.8mg | Sodium: 1326mg | Sugar: 9.3g
