Page title and description
Soups & stews
Potato, celeriac and truffle oil soup
Truffle oil can be increasingly easily found in supermarkets as well as delis. It's expensive, but you only need a tiny bit here and it keeps well. It turns this weeknight favourite into something really special. An alternative is to use olive oil.
Ingredients
- 1 onion, chopped
- 30g butter
- 4 tbsp olive oil
- 1 large celeriac, peeled and diced
- 500g potatoes, peeled and diced
- 1 litre chicken stock
- 1 bunch thyme
- 100ml double cream
- 3 tsp truffle oil
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
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Step 1
Gently fry the onion in the butter and olive oil in a large heavy bottomed pan until soft but not coloured.
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Step 2
Add the celeriac and potatoes and sweat with the top on for a few minutes before adding the stock and thyme. Simmer for about 30 minutes.
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Step 3
Remove the thyme, add the cream and whiz without over doing it which makes the potatoes go gloopy. Dilute if too stiff, season and add the truffle oil to taste.
