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.
* Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
Celery Root Soup with Truffle Oil Recipe: https://whatscookingamerica.net/soup/celeryrootsoup.htm