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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.
More of Linda's great
Soup, Stew, and Chili Recipes.
Don't forget to check out my
Poached Chicken Breasts with Blackberry Cabernet Sauce dinner menu which includes
this fabulous Celery Root Soup with Truffle Oil.
Celery Root Soup with Truffle Oil
Recipe Type:
Soup,
Celeriac (Celery Root),
Potatoes,
Cream,
Truffle Oil
Yields: 6 to 8 servings
Prep time: 30 min
Cook time: 30 min
Ingredients:
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 cream
Salt and pepper to taste
White Truffle Oil for garnish
Preparation:
 In a large soup pot over medium hea
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.
I have also garnished this soup with some Chantrelle Mushrooms and tarragon oil.
Makes 6 to 8 servings.
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