Ingredients
- 400 g root celery
- 200 g firm potatoes
- 150 g porcini mushrooms
- 5 stalks flat leaf parsley
- 1 stalk rosemary
- 600 ml vegetable broth
- 20 g butter
- 50 ml cream
- salt, pepper
- white wine dry
Preparation
1. Peel and dice the celery and potatoes. Clean the porcini mushrooms with a brush or cloth and mince. Remove the parsley leaves from the stems and chop finely.
2. Put the diced celery, potatoes, rosemary and broth into the pot, then place the Secuquick softline on top and close. Heat the pot at highest level up to the soft window, switch to a low level and cook for approx. 8 minutes in the soft area.
3. Heat the pan at highest level up to the roasting window, then switch to a low level and sear cubes of mushrooms while stirring continuously. Add the butter and parsley, switch off the heat and continue to simmer for approx. 2 minutes.
4. At the end of the cooking time, depressurize the pot and remove the Secuquick. Discard the rosemary and puree the soup. Add the cream and season to taste with salt, pepper and white wine. Garnish the soup with the porcini mushrooms before serving.
Tip
- You can also use chanterelles or other mushrooms instead of porcini mushrooms.
This recipe has been tested and approved by AMC.
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