Summary

Ingredients

• 400 g celeriac, peeled and finely diced
• 2 shallot (s), peeled and finely diced
• 1 garlic clove (s), peeled and finely diced
• 2 tablespoon butter
• 500 ml vegetable stock, (instant)
• 100 ml white wine, (drier)
• 250 g sweet cream
• 2 slices toast, debarked and diced
• 4 tablespoon olive oil
• 1 tablespoon oil, (truffle oil)
• 3 tablespoon butter, (cold), approx. 0 g
• 2 tablespoon sweet cream, whipped
• salt and pepper

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Instructions

1. Heat the butter and sauté the celery, shallots and garlic in it. Deglaze with white wine and vegetable stock, bring to the boil briefly, add cream and simmer the soup in an open pot over medium heat for about 30 minutes.
2. Then puree the soup, strain through a fine sieve and season with salt and pepper.
3. Heat the olive oil in a pan and roast the bread cubes until golden. Drain on kitchen paper and lightly salt.
4. Bring the soup to the boil again briefly before serving and add the truffle oil. Mix the butter in smaller pieces with the whipped cream into the soup. Mix the soup until frothy, distribute on plates and add the croutons.
5. Tip:
6. The soup is very easy to freeze - preferably before the truffle oil, butter and whipped cream are added.