Celeriac Soup with Black Truffle
Celeriac has been getting more love but it’s still an under-rated vegetable. Once you slice away its outer layer, you’re left with a pristine root vegetable that makes a surprisingly luxurious soup
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
Ingredients
1 tbsp olive oil
2 medium onions, chopped
3 garlic cloves, bashed
1 sprig of fresh thyme
1 bay leaf
sea salt and ground white pepper
1.2kg celeriac, peeled and finely diced
750ml chicken stock
200ml cream
1 lemon
To serve
1 black truffle (optional)
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