Roasted Celeriac and truffle Soup
Serves 4


50ml olive oil
100g butter
10ml truffle oil
1 onion chopped
2 cloves of garlic
Sprig of thyme
2 medium celeriac, peeled and diced
1 litre of chicken stock
500ml cream
500ml milk


In a large roasting tray put the diced celeriac. Season with olive oil and salt. Roast in a hot oven until golden brown.
Sweat the onion, garlic and thyme in a large pot until soft. Take the roasted celeriac and add to the pot and then deglaze with the hot chicken stock. Allow the stock to slowly reduce by half.
Add the milk and cream. Now bring to the boil, check the seasoning and add a drop of truffle oil. Simmer for 15 minutes until the vegetables are soft.
Now blitz in a food processor until smooth. Adjust the consistency with some more stock and add some more salt if need be and serve with some char grilled sour dough.

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