Mushroom soup with celeriac, carrot and parsnip
Recipe
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20 minutes
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60 minutes
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80 minutes
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4 persons
The ultimate comfort food recipe from the Big Green Egg? That’s this creamy soup with made with mushrooms and porcini, garnished with caveman-style cooked celeriac, and carrot and parsnip roasted in the kamado. When making this delicious mushroom soup, you use different cooking techniques to give the soup even more flavour. That might sound complicated, but it’s not if you use the 5-Piece EGGspander Kit, an incredibly handy tool that allows you to combine different cooking techniques, among other things.
INGREDIENTS
Soup
- 1 onion
- 2 Jerusalem artichokes
- 1 tbsp olive oil
- 125 g white mushrooms
- 125 g chestnut mushrooms
- 20 g dried porcini
- 3 bay leaves
- 100 ml soy sauce
- 900 ml water
- 300 ml whipping cream
- 2 tbsp crème fraîche
Garnish
- 1 small celeriac
- 125 g white mushrooms
- 2 purple carrots
- 2 parsnips
- 2 tbsp olive oil
Serve with
- farmhouse bread
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 200°C.
- Meanwhile, for the garnish, cut any leaves from the celeriac. Clean and slice the mushrooms. Peel the carrots and parsnips.
- For the soup, peel and chop the onion. Peel the Jerusalem artichokes and cut them into 1-centimetre cubes. Clean and quarter the mushrooms.
METHOD
- Place the celeriac on the glowing charcoal and place the convEGGtor Basket with two half stainless steel grids on top. Heat the enamelled Dutch oven on the grid.
- For the garnish, pour half the olive oil into the pan, add the mushroom slices and fry for a few minutes. Turn occasionally, closing the lid of the kamado after each action.
- Scoop the mushroom slices out of the pan and put them to one side. Pour the olive oil for the soup into the pan, add the onion and Jerusalem artichoke and sauté for about 5 minutes until the onion is translucent; stir occasionally.
- Add the mushroom quarters, porcini and bay leaves to the pan and pour in the soy sauce and water. Close the lid of the kamado and wait for the liquid to boil.
- Remove the Dutch oven and convEGGtor Basket from the kamado, turn the celeriac and replace the basket and the pan. Stir the whipping cream and crème fraîche into the soup and close the lid of the Big Green Egg. Wait for the liquid to boil and leave it simmering for about 10 minutes until the Jerusalem artichoke is tender.
- Remove the Dutch oven from the kamado and take the bay leaves out of the soup. Remove the half grids and place a Half convEGGtor Stone on the lower level of the convEGGtor Basket, on the side where there is no celeriac. Above this, place half a stainless steel grid with the carrots and parsnips on top. Close the lid of the kamado and let the carrots and parsnips roast for about 20 minutes. Check from time to time whether the celeriac is cooked yet; you can do this by inserting the pin of a core thermometer into the core of the celeriac – when you no longer feel any resistance, it is cooked. Remove the celeriac from the EGG and leave it to cool slightly.
- Puree the soup smooth with a hand blender or food processor and put the lid on the pan. Remove the carrots and parsnips from the EGG when they are soft. Peel the charred skin off the celeriac and cut the celeriac into pieces. Slice the carrots and parsnips and mix the rest of the olive oil through the vegetables, adding salt and pepper to taste.
- Divide the vegetables and the mushroom slices you kept aside between the plates and spoon the soup over them. Serve the farmhouse bread with it to dip in the soup.
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