Celery soup with truffle oil
Celeriac, cream and truffle oil combine to make a fine, sophisticated soup.
35 Min.
Gesamtdauer
15 Min.
Arbeitszeit
Zutaten für Personen
200 g celeriac
1 onion
1 tbsp butter
salt
pepper from the mill
8 tbsp white wine
300 ml vegetable stock
100 ml cream
0.5 lemons
1 tbsp truffle oil
Zubereitung
- Peel and roughly chop the onion.
- Peel and roughly chop the celery.
- Halve and squeeze the lemon.
- Melt the butter in a medium saucepan.
- Sauté the onion and celery cubes in the melted butter until the onions are translucent.
- Deglaze with white wine and simmer for 5 minutes until you can no longer smell the alcohol.
- Add the vegetable stock and simmer the soup for about 15 minutes until the celeriac is soft.
- Puree the soup with a hand blender.
- Add the cream to the soup and season to taste with salt, pepper and lemon juice.
- Drizzle the soup with a few drops of truffle oil per portion before serving.
UNser TIPP
Nut oils are also delicious instead of truffle oil.
