Cream of celery soup with truffle oil and almonds
4 servings
20 minutes
Celery cream soup with truffle oil and almonds is a refined dish of European cuisine that combines a delicate texture with deep aromas. Celery root adds a light sweetness with savory woody notes, while coconut cream enriches its softness. Sautéed in ghee, white onion and garlic create a warm, caramel base complemented by the freshness of thyme. Thin almond petals bring an exquisite crunch, while drops of truffle oil finish the composition with subtle earthy accents. This soup is perfect for serving in a formal setting, acting as an elegant start to a meal or a delicate treat for fine dining enthusiasts.
1
Clean the celery root (weighing about half a kilo) and cut it in any order.
- Celeriac: 1 piece
2
Chop the white onion finely and mince the garlic. Sauté them in ghee (highly refined clarified butter) with fresh thyme until golden.
- White onion: 50 g
- Garlic: 2 cloves
- Ghee (clarified butter): 100 g
- Thyme: 5 g
3
Pour in coconut cream and 200 ml of water, cook until ready - about 7-10 minutes.
- Coconut cream: 600 ml
4
While the soup is boiling, lightly toast the almond petals in the oven if desired.
- Flaked almonds: 10 g
5
Blend the soup until smooth and add salt.
- Pink Himalayan salt: to taste
6
Pour the soup into bowls, garnish with almonds, and add a few drops of truffle oil.
- Flaked almonds: 10 g
- Truffle oil: to taste
