Creamy Celeriac Soup with Truffle Oil
Serves 610 mins prep40 mins cook
This comforting soup is full of aromatic flavors.
0 servings
What you need
Instructions
0 Melt the butter in a large soup pot or dutch oven. Add the leeks and saute while you prepare the potatoes and celery root. Add the vegetables to the leeks as you work, then give everything a turn to coat it in the butter, and add the stock, bay leaf and salt. Partially cover the pot and bring to a boil, then reduce the heat to maintain a simmer. 1 Cook for 20 - 30 minutes, until the potato and celery root are soft. Puree the soup smooth with an immersion blender if you've got one, or in a blender, carefully, in batches (don't fill the blender more than halfway full, and hold the lid closed with a thick towel, or cool the soup to room temp first). Add enough half and half to thin the soup to your liking. 2 Serve the soup hot, with a drizzle of truffle oil and a sprinkle of celery leaves. The soup keeps well in the fridge for up to several days.View original recipe