Preparation time: cca. 20 minutes (plus cooking and frying time)
Per portion cca. 125 kcal / 525 kJ
3 g P, 11 g F, 12 g CH
INGREDIENTS (Serves 4)
- 330 g celeriac
- 800 ml vegetable stock
- 8 tbsp cream
- 200 g oyster mushrooms
- 4 tbsp vegetable oil
- chives to garnish
- Wash and peel the celeriac and cut into pieces. Bring the vegetable stock to the boil and cook the celeriac for cca. 10 minutes. Purée, then add salt and pepper to taste. Whip the cream and stir into the soup.
- Wipe the oyster mushrooms with damp kitchen paper, then trim and chop. Stir fry in the hot oil for 5 minutes in a pan. Add salt and pepper to taste. Add the mushrooms to the soup and decorate with the sliced chives.