Cream Of Truffled Celery Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 small onion (s)
- olive oil
- 500 g celery
- 150 g potato (s)
- 60 ml white wine, to extinguish
- salt
- pepper from the grinder
- 150 ml cream
- 1 pinch (s) nutmeg
- some oil (truffle oil)
- 1 liter water
- some truffle, finely sliced
Print Recipe
Pin Recipe Instructions
- Peel the onion, chop it into small cubes and let it translate in olive oil.
- Wash, peel and cut the potatoes and celery tuber into larger pieces. Add to the onion cubes, roast well, extinguish with white wine and add approx. 1 1/4 l water. Salt, pepper and let everything cook until soft.
- Puree the soup with a hand blender. Add the cream and nutmeg and mix everything well again with the hand blender.
- Finally stir in a few spoons of truffle oil.
- Garnish with finely grated truffle.
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