Ingredients Needed for Celery Root Cream Soup with Truffle Oil
1 tablespoon olive oil
2 thyme sprigs
2 bay leaves
3 garlic cloves, crushed
1 onion, chopped
1 medium-sized celery root, diced
2 medium-sized potatoes, sliced
2 cups of vegetable stock
½ cup soya cream
1 tablespoon truffle oil
How to Cook Celery Root Cream Soup with Truffle Oil
- Heat a saucepan over medium heat. Add the thyme, bay leaves, and onion. Cook for 1 minute.
- Add the crushed garlic and stir. Add the celery root, potatoes, and pour the vegetable stock. Season with salt and pepper.
Put a lid on, reduce the heat, and cook everything for 30 more minutes.
- Remove the lid and take out the thyme sprigs and bay leaves. Turn off the heat, take out the veggies, and place them in a blender. Pour the soya cream and truffle oil. Blend everything until smooth.
- Serve it with hazelnuts and truffle oil!