CELERIAC AND CEP SOUP

A simple, delicious, flavourful soup using celeriac and dried cèpes, the croutons provide a good contrast in texture to the soup.

Ingredients: 
3/4 oz (20 g) dried cèpes
2 c (500 ml) hot water
2 onions
2 baseball-sized celeriac (celery root)
2 tbsp (25 ml) unsalted butter
2 tbsp (25 ml) olive oil
2 tsp (10 ml) sea salt
1 c (250 ml) 18% cream
1 c (250 ml) 18% cream
1 c (250 ml) water
Freshly ground black pepper
Fried bread croutons for garnish
Preparation: 

Place the mushrooms in bowl, pour over the hot water, and then leave to soak for 30 minutes.

Peel and dice the onions and celeriac.  In a large pan with lid, heat the butter and oil, over low heat, add the onions, celeriac and salt and cook gently, covered, for 15 minutes.

With a slotted spoon, remove the mushrooms from the soaking liquid. Squeeze the mushrooms dry and add them to the pan. Carefully strain the soaking liquid, discarding any debris, then add it to the pan and continue to cook, covered, until the vegetables are very soft.

Allow the mixture to cool slightly, then puree, in batches, in a blender or food processor. Pour the soup into a clean saucepan, add the cream and water and bring to a boil. Season with salt and pepper, if the soup is too thick add a little more water.

Serve the soup topped with croutons.

Servings: 
6

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