Celeriac And Potato Soup With Mushroom Walnut And Celery Leaf Salad
Ingredients
- Juice of 1 to 2 lemons
- 2 celery roots
- 4 to 5 medium Carola or Yukon Gold potatoes (about 2 pounds), peeled
- 2 medium shallots, finely diced
- 2 celery stalks, chopped
- 1/4 cup parsley, chopped
- 1 garlic clove, minced
- 1/2 cup dry white wine
- Sea salt
- 6 cups homemade or store-bought vegetable or chicken stock (or water)
- 1/2 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons walnut oil
- 3 to 4 pounds cremini mushrooms, thinly sliced
- 1/3 cup walnuts, roughly chopped and lightly toasted
- 1 tablespoon olive oil
- 1/4 cup parsley, chopped
- Celery leaves from two bunches of celery (about 1 cup)
- Sea salt, black pepper
Instructions
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