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Celeriac and white truffle soup

This soup is elegant enough to serve as a first course on Christmas Day or as a light supper after the excesses of the day.

Method

When you buy truffle oil, I recommend buying the smallest bottle you can find as a little goes a long way and it really doesn’t last more than a couple of months after its been opened.

Melt the butter and oil together in a large heavy based pan.

Add the onions and garlic and sweat until soft but not coloured. Pour in the cold stock and add the celeriac and potato.

Bring to the boil, reduce to a simmer and cook for around 30 minutes or until the vegetables are easily crushed with the back of a spoon.

Allow to cool slightly and then place everything in a blender (working in batches if necessary) and blend until smooth. Stop the motor and add the cream, salt and pepper to taste and half the truffle oil.

Blend again until perfectly smooth. Pour back into the pan and warm gently.

When ready to serve, divide between warmed bowls and drizzle over a little more truffle oil.

Ingredients

1 medium celeriac (around 1kg unpeeled weight) peeled and chopped


1 medium potato peeled and chopped


1 white onion peeled and chopped


1 fat clove of garlic peeled and roughly chopped


1 lt vegetable stock


100 ml plant based cream


2 tablespoons white truffle oil


A knob of plant based butter


1 teaspoon olive oil


Salt and pepper


Serves: Serves 4-6 people


Dietaries: Vegan, GF

Method

When you buy truffle oil, I recommend buying the smallest bottle you can find as a little goes a long way and it really doesn’t last more than a couple of months after its been opened.

Melt the butter and oil together in a large heavy based pan.

Add the onions and garlic and sweat until soft but not coloured. Pour in the cold stock and add the celeriac and potato.

Bring to the boil, reduce to a simmer and cook for around 30 minutes or until the vegetables are easily crushed with the back of a spoon.

Allow to cool slightly and then place everything in a blender (working in batches if necessary) and blend until smooth. Stop the motor and add the cream, salt and pepper to taste and half the truffle oil.

Blend again until perfectly smooth. Pour back into the pan and warm gently.

When ready to serve, divide between warmed bowls and drizzle over a little more truffle oil.

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