If you have some truffle oil in the cupboard by all means use it to garnish this soup, but it is not essential. The soup tastes strongly of celeriac in a most pleasing way.
Cream of celeriac soup with truffle oil – serves 4
- 1 tbsp olive oil
- 2 medium onions, chopped
- 1.2kg celeriac, peeled and diced
- 1.2 litres water
- 2 tbsp vegetable bouillon powder
- 4 tbsp lemon thyme leaves, chopped
- 100ml cream
TO GARNISH:
- 2 tsp truffle oil or good extra virgin olive oil
- finely chopped chives
Heat the oil in a large saucepan over a medium heat. Add the onions and cook gently for 10 minutes or until softened but not coloured.
Add the celeriac, water, bouillon powder and lemon thyme. Bring to a simmer, then cover and cook for 20 minutes or until very soft.
Whizz the soup until smooth, then return to a gentle heat. Season to taste with salt and pepper and stir in the cream. Garnish with oil and chives to serve.
(Original recipe from Lose Weight For Good by Tom Kerridge, ABSOLUTE PRESS, 2017.)
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Yummy!