This very unusual soup tastes fantastic. Celery Root and Truffle Oil go wonderfully together. Excellent for a dinner party to give your meal a spectacular start.

 Celery Root Soup with Truffle Oil

3 tablespoons butter
1 medium-sized onion, chopped
1 small celeriac (celery root), peeled and cut into large dice
2 large potatoes, peeled and cut into large dice
4 cups vegetable or chicken stock
2 cups milk, cream, or half and half
Salt and pepper to taste
White Truffle Oil for garnish

In a large soup pot over medium heat, melt butter; saute onion until translucent or clear. Add onion, celery root, potatoes, and vegetable or chicken stock. Simmer approximately 20 to 25 minutes or until the celery root and potatoes are tender. Remove from heat and let cool slightly.

In a food processor or blender, puree the cooked mixture until smooth. Pour the puree back into the soup pot; add either the milk, cream, or half and half. NOTE: Adjust the consistency of the soup with either less or more milk, cream, or half and half. Season with salt and pepper to taste.

Over low heat, reheat soup until warm. Serve in warm soup bowls with a drizzle of truffle oil on the surface of the soup.

Makes 6 to 8 servings.