Potato, Celery Root, and Truffle Oil Soup
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
Potato, Celery Root, and Truffle Oil Soup
Ingredients
- Spanish onions - 1 head
- Olive Oil - 2 fl oz
- Thyme - 0.7 oz
- Celery salt - 17.6 oz
- Potato - 17.6 oz
- Chicken Broth - 1 qt
- Cream 22% - 3 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Truffle Oil - 1 fl oz
- Parsley - 0.2 oz
Step by Step guide
Step 1
In a suitable-sized pot, slowly sauté the chopped onion in olive oil for about 5 minutes until it becomes translucent and soft.
Step 2
Peel and chop the potato and celery root randomly.
Step 3
Tie the bunch of thyme with a small string and add it to the pot along with the celery root, potato, and broth. Bring to a boil and simmer for 40 minutes until the vegetables are soft.
Step 4
Add the cream, bring to a boil again, then remove the bunch of thyme and blend the soup in a blender or food processor.
Step 5
Season with salt and pepper to taste, and add the truffle oil (one tablespoon at a time) — the intensity of the oil may vary depending on the brand.
Step 6
Pour the soup into serving bowls and garnish with chopped parsley.
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