Potato and celeriac soup
This is the perfect winter soup. I know truffle oil is very expensive, but if you find it it is worth to invest in it. It can also be used for pasta. Nevertheless the soup is delicious also without the oil.
Difficulty: easy
Preparation time: 1 hour
Ingredients:
- 1 white onion, peeled and roughly chopped
- 4 tablespoons extra virgin olive oil
- 1/2 tsp thyme
- 500 g celeriac, peeled and roughly diced
- 500 g floury potatoes, peeled and roughly diced
- 1.1 litres chicken stock
- 100 ml cream
- sea salt
- freshly ground black pepper
- 3-4 tablespoons truffle oil
Method:
- In an appropriately sized pot, slowly fry the onion in the olive oil for about 5 minutes until translucent and soft but not coloured at all.
- Add the thyme to the pot with the celeriac, potatoes and stock.
- Bring to the boil and simmer for 40 minutes until the vegetables are tender.
- Add the cream, bring back to the boil, then purée the mixture in a liquidizer or food processor.
- Season carefully to taste, adding the truffle oil tablespoon by tablespoon – the oil can vary in strength depending on the brand.
- Divide between your serving bowls. Feel free to improvise by adding croûtons, a little extra cream or, if you're really lucky, some real black or white truffles shaved over the top.
- Try this: If you want to give an edge to this comforting soup, try dressing some chopped parsley and celery leaves with a little olive oil and lemon juice. Sprinkle over the soup at the last minute before serving.
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