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.
1
Wash and peel the celery root, cut into 3x3 cm cubes, and lightly sauté.
- Celeriac: 450 g
2
Pour water over the celery and boil until it becomes soft.
- Water: 650 ml
3
Blend the celery and strain through a sieve, add salt and pepper.
- 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.
- Button mushrooms: 100 g
- Truffle oil: 50 ml
