Creamy Celeriac And Potato Soup - cooking recipe

Ingredients

1/3 cup dried morel mushrooms, rinsed
2 tbsp butter
1 1/2 lb potatoes, peeled, diced, a little set aside for garnish
1 1/2 lb celeriac, peeled, diced
1 pinch grated nutmeg
5 cups vegetable stock
7 oz celery, trimmed, thinly sliced
1 cup heavy cream

Preparation

Soak morels in warm water for 30 mins.
Meanwhile, heat butter in a large saucepan. Saute potatoes and celeriac for 4-5 mins. Sprinkle with nutmeg then add stock. Cover and simmer for 18-20 mins.
Blanch celery and reserved potatoes in boiling, salted water for 5-6 mins. Drain.
Season soup then puree using a hand blender until smooth. Add 3/4 cup heavy cream and morels. Gently heat. Divide between 6 serving bowls then top each with blanched potatoes and celery. Swirl in cream.