Celeriac cream soup with truffle oil
Prep time: 40 minServes: 4
Pairs with
The nutty elegance of celeriac and depth of truffle oil — a full-bodied white with mineral backbone.
Ingredients
- 500 g celeriac
- 1 yellow onion
- 2 garlic cloves
- 600 ml vegetable stock
- 200 ml cream
- Butter
- Truffle oil
- Croutons
- Salt and pepper
Method
- 1Sauté onion and garlic in butter. Add diced celeriac and stock. Simmer 20 min until soft. Blend smooth, add cream. Serve with truffle oil and croutons.