RECIPE: White Truffle And Celeriac Soup

Here, we borrow a foolproof recipe from AVOCA – to be mopped up with doorstopper sized pieces of bread. This serves four to six people. 

Ingredients

• 3 tablespoons salted butter
• 1 medium white onion, chopped
• 1 garlic clove, minced finely
• 1 medium-size celeriac, peeled and cut into large dice
• 2 large potatoes peeled and cut into large dice
• 1-litre of fresh vegetable stock
• 500ml cream
• Salt and white pepper to taste
• Good quality white truffle oil to garnish

Method

1. In a large soup pot over medium heat, melt butter, add onion and garlic and sauté until translucent.
2. Add the celeriac, potatoes, vegetable stock, salt and pepper. Simmer for 20 minutes or until the celeriac and potatoes are tender.
3. Add the cream, and with a hand blender, puree until the soup is velvety smooth.
4. Check the seasoning and adjust to your taste.
5. With a hand blender, purée until the soup is velvety smooth. Check the seasoning of the soup and adjust to your taste. This soup is a beautiful creamy white colour.
6. When ready to serve, ladle into your favourite soup bowl and drizzle with a good quality white truffle oil. Perfect served with AVOCA’s freshly baked brown bread!

This article was originally published on our sister site, FOOD AND WINE. 

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