Depending on whether this dish is a main course or a starter, the measurements will be appropriate: 180 g of vegetables for a main course (in this case add 40 g of mogettes or white beans) or 60 g of vegetables for a starter.
Umami is very present here thanks to the kombu seaweed in the broth, the mushrooms and the miso.
Celeriac
Potatoes
1 3 cm square of kombu seaweed
White miso
Dehydrated wild chanterelles or dried shiitake or fresh chanterelles (or other mushrooms)
Truffle oil or fresh truffle
Salt
Water and soy milk
(fermented soy cream)
Peel the celeriac and cook in a little water and salt with the kombu seaweed.
if we have a handful of dried mushrooms add them too.
Add soy milk (half water, half soy milk) at a rate of 250 ml per person.
Separately and in parallel, peel and cook the potatoes in water.
Mix everything.
If we have fresh mushrooms, brown with olive oil, salt and parsley until they are nicely browned. They will be served as an accompaniment with a little fermented soy cream on the velouté, you can also sauté them and include them in the velouté before mixing everything.
If it's a dish, add the cooked mogettes or other white beans (without mixing)
if we have truffle oil or fresh truffles, add them when serving.