Celery soup with fried mushrooms and truffle oil

5 servings

25 minutes

Celery soup with fried mushrooms and truffle oil is a refined dish of French cuisine that combines the tenderness of celery root, the deep aroma of sautéed mushrooms, and the noble notes of truffle oil. The origins of this recipe lie in the traditions of French gastronomy, where balance of flavors and elegance in presentation are valued. The velvety texture of the soup and its rich, slightly nutty flavor make it an excellent choice for both a light lunch and a festive dinner. Fried mushrooms add pleasant textural contrast, while truffle oil completes the composition with refined depth. This soup pairs wonderfully with crispy baguette or fresh herbs, highlighting its complexity and harmony of flavors.

Energy value per serving

• Calories: 48.1
• Proteins: 2.2g
• Fats: 1.9g
• Carbohydrates: 6.3g

Ingredients

• Celery root: 450 g
• Water: 650 ml
• Salt: 2 g
• Ground black pepper: 2 g
• Truffle oil: 50 ml
• Champignons: 100 g
• Onion-sibulet: 15 g

Cooking steps

1. Wash and peel the celery root, cut into 3x3 cm cubes, and lightly sauté.

   Required ingredients:

   • Celery root: 450 g

2. Pour water over the celery and boil until it becomes soft.

   Required ingredients:

   • Water: 650 ml

3. Blend the celery and strain through a sieve, add salt and pepper.

   Required ingredients:

   • Salt: 2 g
   • Ground black pepper: 2 g

4. Chop the mushrooms into small cubes and fry them in a lot of oil. Add to the soup.

   Required ingredients:

   • Champignons: 100 g
   • Truffle oil: 50 ml