Celery Root Cream Soup With Truffle Oil

  • Difficulty: Basic
  • 45 minutes
  • 2 servings

The texture of this soup is definitely one of our favorite parts of it. And we’ve achieved it without even using heavy cream. We’ve thickened it with soya cream, which is light in fat, so it can be tried when in need of some diet food. And, we’ve found out that adding some roasted hazelnuts and truffle oil can really bring no harm!

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
salt
pepper
½ cup soya cream
1 tablespoon truffle oil

How to Cook Celery Root Cream Soup With Truffle Oil

  1. Heat a saucepan over medium heat. Add the thyme, bay leaves, and onion. Cook for 1 minute.
  2. 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.
  3. 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.
  4. Serve it with hazelnuts and truffle oil!

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