10th Dec 2018
Avoca’s Winter Celeriac & White Truffle Soup
3 tbsp salted butter
1 medium-sized onion, chopped
1 medium garlic clove, minced finely
1 medium-sized celeriac, peeled and cut into large dice
2 large potatoes, peeled and cut into large dice
1 litre fresh vegetable stock
salt and white pepper to taste
good quality white truffle oil
In a large soup pot over medium heat, melt the butter, add onion and garlic and sauté until translucent, no colour.
Add celeriac, potatoes and vegetable stock and simmer for 20 minutes or until the celeriac and potatoes are tender.
Add the cream and with a hand blender, purée until the soup is velvety smooth. Check for seasoning and adjust to your taste.
When ready to serve, ladle into your favourite soup bowl and drizzle with good quality white truffle oil. Best served with homemade brown bread.
Recipe courtesy of Avoca.
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