Mushroom, Celeriac & Tarragon Soup

Instructions:

Prepare the ingredients:

• Peel and dice the celeriac into small cubes.
• Clean and slice the chestnut mushrooms.
• Chop the onion and garlic finely.
• Set aside the fresh tarragon (reserve a few sprigs for garnish).

Sauté the vegetables:

• Heat the olive oil or butter in a large pot over medium heat.
• Add the chopped onion and garlic, sautéing until softened and translucent (about 5 minutes).
• Add the chestnut mushrooms and cook until they release their juices and start to brown, about 8 minutes. Stir occasionally to ensure even cooking.
• Add the celeriac and stock:
• Add the diced celeriac to the pot and stir to combine with the mushrooms and onions.
• Pour in the stock and bring to a gentle simmer. Let the soup cook for about 20 minutes, or until the celeriac is tender when pierced with a fork.

Blend the soup:

• Once the celeriac is tender, use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
• Return the soup to the pot (if blended in batches), and stir in the fresh chopped tarragon.

Finish the soup:

• Pour in the double cream and stir to incorporate. Taste and adjust seasoning with salt and freshly ground black pepper.
• Bring the soup back to a gentle simmer for a couple of minutes to warm through.

Serve:

• Ladle the soup into bowls. If desired, garnish with fresh tarragon or parsley.
• Serve with crusty bread or a side salad for a complete meal.

Tips:

• For a richer flavor, you can roast the celeriac cubes before adding them to the soup: toss them in olive oil, salt, and pepper, and roast in a 200°C (400°F) oven for about 25 minutes until tender and caramelized before adding to the pot.
• Vegan Option: To make this soup vegan, use plant-based cream (e.g., coconut cream or oat cream) and vegetable stock.