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- 10 g
(½oz) dried porcini mushrooms
2tbsp olive oil
- 1
medium onion, finely chopped
- 1
celery stick, finely chopped
- 500 g
(1lb 2oz) celeriac, chopped
- 900 ml
(1½ pints) hot vegetable stock
2tbsp chopped fresh sage
- 2
thick slices wholemeal bread, cut into 1cm (½in) cubes
Extra virgin olive oil for drizzling
- 50 ml
(2fl oz) double cream
Handful curly parsley, roughly chopped
- Step 1
Cover the porcini with boiling water and leave to soak for 10min.
- Step 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. Blend soup in batches with the sage until smooth. Taste and adjust seasoning.
- Step 3
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. Garnish with croutons and parsley.
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Get 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.
Per Serving:
- Calories: 252
- Total carbs: 16 g
- Sugars: 5 g
- Total fat: 19 g
- Saturated fat: 6 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
