{Celeriac & Parmesan Soup}

Ok confession time, I haven't cooked with celeriac before, I know tragic, who do I think I am writing a food blog. I wasn't going to let another winter pass me by without using it and thanks to my trusty Delicious Magazine along came the best soup I've tried in years, as I am cooking away, listening to a bit of jazz on my kitchen radio trying to drown out the boys playing "fire!!!!! fire!!!!!" 


I nibbled on some raw celeriac, delicious! and then on the very same night that celeriac and I became besties I'm watching French Food Safari on SBS and there's a salad made with grated celeriac, creme fraiche, horseradish and parsley YUM perfect with a steak, can't wait to whip that up. So about this soup it is total luxury, would be perfect for a dinner party, even a vegetarian dinner party, totes fancy enough, it is like liquid velvet and from so few ingredients, we loved it. Loved it I tell you.

...the soup
1 large celeriac, peeled & chopped (600g)

100g unsalted butter

100g parmesan cheese, grated

1 litre chicken or vegetable stock

300ml cream

1 tbsp truffle oil (or olive oil)

100g mushrooms, sliced

s+p

Melt 60g of the butter in a large pot over low heat, add the celeriac, season (not much salt), cover and cook for about 20 minutes stirring occasionally until the celeriac is soft but not coloured. Add in the stock and grated parmesan and bring to a low simmer, cook for 5 minutes. Stir in the cream and truffle oil and simmer for a another 5 minutes.

Allow to cool slightly, then whiz the soup in a blender until velvety smooth. Pass through a fine sieve (don't skip this stage!) into a clean pan, reheat over a gentle heat. Meanwhile put the remaining 40g of butter into a frypan and once it starts to foam add in the mushrooms and cook for a couple of minutes till golden. Check the seasoning of the soup and serve in warm bowls (I warm up my bowls in the microwave) with some mushrooms.