What you need
- 1 celery cut into small cubes (save some of the central leaves for garnish)
- 1 medium sized potato, in small cubes
- vegetable broth
- 150-200 ml Mascarpone or fresh cream
- 1 punnet of button mushrooms, cleaned and cut into thin slices
- 1 medium to large onion, finely chopped
- 2 or more cloves of garlic, finely chopped
- 1 roughly thumb-sized piece of fresh ginger, finely chopped
- salt, pepper, nutmeg, paprika and fresh herbs (thyme, rosmary, sage, flat-leaved parsley)
- 80 – 100 ml Noilly Prat (or dryish Wermuth, not quite the same though)
- one slice of toast (Caroline’s whole meal nut bread loaves are best!) per person
What you do
- Sauté half the onions in a nob of butter, then add the celery and some garlic, stirring to prevent browning.
- When the celery leaves start looking wilted, add the potatoes and the broth and simmer until all the ingredients are soft.
- In the meantime sauté the remaining onions, garlic and the ginger, then add the mushrooms and fry them until they are brown, stirring pretty constantly.
- Add the Noilly Prat and reduce, then season to taste with salt, pepper and the rest of the spices.
- Add the Mascarpone (or cream) to the celery soup and put in the blender. At this stage you can add a couple of table spoons of the fried mushrooms to the soup as well. (It’s a matter of personal taste how you like the soup. If you want the soup really smooth, strain it after blending; I normally don’t bother, though), season to taste.
- Add the herbs to the mushrooms, some celery leaves if you have kept any, and warm again briefly. The mushroom mix should be reasonably dry.
- In each plate, place a slice of toast, heap the mushroom mix on top, garnish with herbs, then ladle the soup around the mushrooms and toast and serve immediately (otherwise the toast will be soggy).