Potato, Celery Root and Truffle Oil Soup
6 servings
60 minutes
This exquisite soup is a true gastronomic masterpiece inspired by French cuisine. Tender potatoes and aromatic celery root create a velvety texture, while fresh thyme adds a hint of spice. Truffle oil imparts a refined, deeply rich flavor with earthy notes, turning each spoonful into a small culinary masterpiece. The soup is perfect for a cozy dinner or elegant gathering and pairs wonderfully with crispy croutons and white wine. Its rich creamy consistency makes it an ideal choice for lovers of soft, warming dishes. Garnished with fresh parsley, this soup delights the palate and looks like a work of culinary art.
1
In a suitable-sized pot, slowly sauté the chopped onion in olive oil for about 5 minutes until it becomes translucent and soft.
- White onion: 1 head
- Olive oil: 60 ml
2
Clean and randomly chop the potatoes and celery.
- Celeriac: 500 g
- Potato: 500 g
3
Tie a bunch of thyme with a small string and add it to the pot along with celery, potatoes, and broth. Bring to a boil and simmer for 40 minutes until the vegetables are tender.
- Fresh thyme: 20 g
- Celeriac: 500 g
- Potato: 500 g
- Vegetable broth: 1 l
4
Add cream, bring to a boil again, then remove the thyme bundle and blend the soup in a blender or food processor.
- Cream 20% fat: 100 ml
5
Season with salt and pepper to taste, add truffle oil (tablespoon by tablespoon) — the richness of the oil may vary depending on the brand.
- Salt: to taste
- Ground black pepper: to taste
- Truffle oil: 50 ml
6
Pour the soup into serving plates and garnish with chopped parsley.
- Parsley: 5 g
7