Celeriac and apple soup with girolle mushrooms and cheesy toasts
- October 2014
- Serves 6
- Hands-on time 45 min
This autumnal soup recipe uses seasonal ingredients such as celeriac, apple and mushrooms to make a rich starter.
- Vegetarian recipes
- 8.2g (2.1g saturated)
- 30.9g (9.2g sugars)
- 2 good splashes olive oil or knobs of butter
- 1 medium onion, chopped
- 2 celeriacs, peeled and chopped into large chunks (about 1.2kg total)
- 1 braeburn apple, peeled and cored
- 2 fresh thyme sprigs, plus extra leaves to garnish
- Good grating nutmeg
- 1 bay leaf
- 500ml light vegetable stock
- 2 tbsp wholegrain mustard
- 100g girolle mushrooms or other fresh wild mushrooms
- 50g prepared chestnuts (vacuum-packed or tinned), halved or quartered
- 50g smoked mozzarella or smoked provola cheese (see tip)
- 4-6 slices good white bread
- Cream for drizzling
- Heat some olive oil or butter in a large heavy-based pan. Fry the onion until soft but not coloured. Add the celeriac, apple, thyme, nutmeg and bay. Pour in the veg stock and 500ml water, then bring to the boil. Simmer for 15 minutes, covered, or until the celeriac is tender. Put the soup into a food processor and whizz until smooth (or use a stick blender).Strain through a sieve, working it through with the back of a wooden spoon if necessary, then add the mustard, taste and season.
- Turn the grill to high. Heat more olive oil or butter in a wide frying pan over a high heat, then add the girolle mushrooms. Fry until the moisture has evaporated and the mushrooms are golden. Throw in the chestnuts for 30 seconds, then tip on to a plate lined with kitchen paper.
- Grate or slice the smoked cheese and scatter it over the bread. Grill for 5-7 minutes until the cheese is golden and bubbling. Ladle the hot soup into bowls, then top each with a scattering of the fried mushrooms and chestnuts. Scatter with thyme leaves, drizzle with cream, then serve with the toasts on the side.
A smoky cheese works really well with the can buy smoked provola or smoked mozzarella from Italian delis or from natoora.co.uk. Or choose any cheese that melts well.
Cook the soup as in step 1, then cool and freeze for up to 3 months in a sealed tub. Defrost and heat, then continue with the recipe. If you want to freeze the mushrooms, it’s best to fry them and stir into the soup; or see the freezing guide, left, for tips on freezing raw mushrooms.
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