Recipe Instructions:
Ingredients
3 tablespoons unsalted butter
1 white onion , chopped
1 leek , white and light green parts only, halved and chopped
1 (about 2 lb. / 900g) celery root , peeled and cubed
2 garlic cloves , minced
4 cups (950 ml) vegetable broth
½ cup heavy cream
Salt , to taste
Black pepper , to taste
8 oz. (225g) button mushrooms , sliced
Chive oil (optional):
1 oz. (30g) chives , chopped
3 tablespoons olive oil
Instructions
Melt 2 tablespoons of unsalted butter in a large soup pot over medium heat. Add the onion, leek, and celery root, and cook, stirring often, for about 5 minutes, or until vegetables start to soften. Add the garlic and continue to cook for 1 minute.
Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook for 20 – 25 minutes or until the celery root pieces are soft. Stir in the heavy cream and cook for a few minutes more.
Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter. Season with salt and black pepper, to taste.
In a medium skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté until they have released all of their juices and are slightly browned, up to 10 minutes.Set aside.
For the chive oil, place chives and olive oil in a small food processor and blend until combined.
Serve the soup topped with browned mushrooms and drizzled with chive oil.
