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Cream of Celery Soup with Truffles
Crème de Céleri Truffée

Serves: 4 : 4

Set aside 1/4 of the truffles peelings. Add the rest to the milk. In a heavy-bottomed saucepan, over medium-low heat, sweat the leek and onion in butter for 10-15 minutes. Add the celery root, the truffled milk, the chicken stock and simmer for about 40 minutes, until the celery is soft. Puree in blender, working in batches if necessary. Return to the pot, add the whipping cream, the truffle oil and stir for a minute or two. Add salt and pepper to taste. Pour into 4 warmed bowls and top with remaining truffle peelings.

Recipe Contributed By

Recipe Category: Soups

0.9 oz peelings black winter truffles Available Online
1 tsp truffle oil (optional) Available Online
1/4 cup heavy whipping cream
2 cups chicken stock Available Online
1 lb celery root, peeled and diced
2 tbsp butter
1/2 onion, chopped
1 leek, white part only, thinly sliced
8 oz milk
Salt and pepper

Items Available For This Recipe