Celeriac Soup with Black Truffle

Method

1. Heat the oil in a large heavy-based pot over a medium heat. Add the onions, garlic, thyme, bay leaf and a pinch of salt to help release the onion’s juices. Cover with a lid and sweat for about 5 minutes.

2. Add the celeriac, cover with a piece of parchment or greaseproof paper pushed down at the edges to fit snugly as a cartouche and reduce the heat to medium-low. There is no need to cover the pan with a lid.

3. Cook for about 15 minutes, until the celeriac is soft. Remove the paper, add the stock and bring to a boil, then reduce the heat a little, add the cream and cook for a further 5 minutes.

4. Remove the thyme sprig and bay leaf before blending and passing through a fine mesh sieve. Season with salt and white pepper and a squeeze of lemon juice to taste.

5. To serve, divide among four warmed bowls and shave black truffle all over (if using).

6. VARIATION: Roughly chop a handful of toasted hazelnuts and scatter these over.

7. DRINK PAIRING: A rich white wine with some savoury character but good acidity pairs well with the celeriac, maybe a rich Burgundian Chardonnay like Viré-Clessé André Bonhomme.