About This Recipe
A refined velvety soup where celeriac and potato combine in a creamy texture, enhanced by summer truffle and a few drops of black truffle oil. Elegance, smoothness, and indulgence in every spoonful.
Ingredients
At Oliviers&Co
Black truffle olive oil
1 jar of summer truffle slices
Pepper mix
Fleur de sel
At the market
1 small celeriac (approx. 1.3 lb)
2 potatoes
1 shallot
0.4 lb butter
1.8 lb vegetable or chicken stock
0.5 lb heavy cream
Directions
Peel the celeriac and potatoes, chop the shallot, then sauté everything in butter for 5 minutes.
Add the stock and simmer gently for 30 minutes until tender.
Blend, stir in the cream, and season with salt and pepper.
Pour into attractive soup bowls, top with a few slices of summer truffle and a few drops of black truffle oil, and serve immediately.
You can also make this recipe with Jerusalem artichokes.