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Celery root soup with fried boletus

Winter is slowly inching closer and the mushrooms are starting to come in season. Fried boletus are always amazing, but with the celery, it matches up so well and warms nicely from the inside.

Useful ingredient information:

Celery root

It's mostly known, for soup stock but it tastes great in simple dishes like soup or even as a "Schnitzel". The aroma is from the high proportion of essential oils which make it extremely nutritional.


Trough its firm meat and distinct taste it is highly recommended in dishes where the mushroom is one of the main roles. As an alternative, you can also use oyster mushrooms.

Ingredients (4 servings):


  • 2 onions

  • 1 clove of garlic

  • 1 celery root

  • 800ml vegetable broth

  • 200ml cream

  • pinch of cayenne pepper

  • 1tsp of nutmeg

Fried boletus

  • 10 - 12 boletus

  • 1 onion

  • 1 clove of garlic

  • 1 tbs parsley

  • pinch of salt and pepper

Let's start cooking:

  1. Starting with the soup, slice the celery root into cubes

  2. Peel the onions and cut them into quarters and mince the garlic

  3. In a pot preheat 4 tbsp of neutral oil and fry the vegetable for 5 minutes

  4. Pour on 800ml of vegetable broth and let it boil on middle heat for 20 minutes until the celery root is soft to the touch

  5. In the meantime cut the root of the boletus into slices and quarter the head

  6. The onion, parsley and garlic should be minced as small as possible

  7. In a pan fry the onion and garlic until they look glassy

  8. Now add the boletus and parsley

  9. Under continues stirring add salt and pepper

  10. In a blender add you soup and blend until creamy

  11. While blending add 200ml of cream until everything is smooth

  12. Serve in a deep plate with the boletus as a topping

  13. I recommend adding some toasted bread for dipping



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