Celeriac and porcini soup

Serves: 4

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 10 gram(s) (½oz) dried porcini mushrooms
• 2 tablespoon(s) olive oil
• 1 medium onion, finely chopped
• 1 stick(s) celery, finely chopped
• 500 gram(s) (1lb 2oz) celeriac, chopped
• 900 ml (1½ pints) hot vegetable stock
• 2 tablespoon(s) chopped fresh sage
• 2  thick slices wholemeal bread, cut into 1cm (½in) cubes
• Extra virgin olive oil for drizzling
• 50 ml double cream
• 1 handful curly parsley, roughly chopped

Method

1. Cover the porcini with boiling water and leave to soak for 10min.
2. Meanwhile, heat 1tbsp olive oil in a pan and fry the onion and celery until soft but not coloured. Drain the porcini, reserving 300ml (½ pint) of the soaking water - make up with boiling water if necessary. Stir the celeriac and porcini into the pan along with the reserved liquid and stock. Simmer for 10-15min until the celeriac is tender.
3. Blend soup in batches with the sage until smooth. Taste and adjust seasoning.
4. Gently heat remaining olive oil in a frying pan, then fry the bread cubes until golden to make croutons. Season. Serve soup drizzled with a little oil and cream.
5. Garnish with croutons and parsley.
6. Freeze ahead Make the soup to the end of step 2, then cool, transfer to a freezerproof container and freeze for up to three months. Defrost overnight in the fridge, then heat gently in a pan until piping hot. Complete the recipe.

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