Easiest Way to Make Yummy Celeriac Soup with Truffle Croutons

Celeriac Soup with Truffle Croutons. Using an immersion blender, purée soup until smooth. Stir in cream and season with salt and pepper. Season with additional salt and pepper, if desired.

Celeriac and Truffle Soup This simple country potage gets the luxury treatment with the addition of shaved winter truffles. If celeriac is unavailable, jerusalem artichokes or even starchy potatoes. Get your bunch of thyme, tie it up with a little string and add to the pot with the celeriac, potatoes and stock. You can have Celeriac Soup with Truffle Croutons using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Celeriac Soup with Truffle Croutons

1. It's 1 of whole celeriac.
2. It's 2 of small baking potatos.
3. You need 3 stalks of celery.
4. Prepare 1 of large white onion.
5. Prepare 2 cloves of garlic.
6. Prepare of Vegetable bouillon.
7. You need of Thyme.
8. Prepare of Sage.
9. Prepare of Nutmeg.
10. Prepare of Salt and pepper.
11. Prepare of Vegetable oil.
12. Prepare 250 ml of skimmed milk.
13. It's 1 slice of whole meal bread.
14. You need 1 tsp of truffle oil.
15. You need 1 tsp of sunflower seed mix.

In a large saucepan, heat the oil over low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Add in the garlic and cook for another minute, then add the celeriac and potato. It involved Chef Humm's black truffle and celery root tortellini.

Celeriac Soup with Truffle Croutons step by step

1. Pour a glut of vegetable oil into a large soup pan and add your chopped white onion. Sauté gently until starting to soften but don’t brown.
2. Meanwhile, prepare the rest of your vegetables by peeling and chopping to a similar size and add to the pan.
3. Add the chopped cloves of garlic, a few sprigs of fresh thyme, a sprig of fresh sage, a grate of nutmeg to taste and salt and pepper. Stir the herbs and seasoning around the veg for a few minutes and let the flavours come together.
4. Dilute enough vegetable bouillon in boiling water to cover your veg, bring to the boil and then turn down to a gentle simmer..
5. When the celeriac and potato is tender fish out the herb twigs and blend until completely smooth. I used a stick blender.
6. Once blended add your milk and blend again. Check the seasoning and thickness and adjust if needed.
7. Keep the soup warm on a low heat and drizzle some truffle oil on a slice of whole meal bread, cut into desired crouton size and toast until crisp..
8. Ladle your soup into a bowl and top with the croutons. I also topped with a sunflower seed mix and chilli flakes.

All those earthy rich flavors I remember so fondly are packed into this silky smooth soup, less the hassle of wrapping the filling into a pasta shell. A high speed blender, such as a Vitamix, will make the mixture fluffier. Throw in a carrot and an onion, in large chunks, if you like, for a bit more flavor. Celery root (also called celeriac) is one of autumn's most delicious—but least appreciated—vegetables. Here it adds fresh celery flavor to this velvety first-course soup.