Celeriac soup with truffle

METHOD

How to make it

1. 01

   STEP 1

   Done

   Put some sunflower oil in a (soup) pan and fry the onion, garlic, celery and leek until translucent. Add the potato and celeriac and stir a few more times.

2. 02

   STEP 2

   Done

   Add the chicken stock and let it simmer for half an hour, until the celeriac and potatoes are done.

3. 03

   STEP 3

   Done

   In the meantime, turn on the oven to bake the baguette/Kaiser rolls.

4. 04

   STEP 4

   Done

   Blend the soup and add truffle tapenade to taste. I personally love truffle so I put a lot in it. And then add the double cream to the soup.

5. 05

   STEP 5

   Done

   Blanch the brunoise sliced ​​celeriac and add it to the soup.

6. 06

   STEP 6

   Done

   Cut the baguette/Kaiser rolls (in half) into slices and add some blue cheese on top and put it in the oven until the blue cheese has melted.

7. 07

   STEP 7

   Done

   Put the soup into a bowl and drizzle some truffle oil over it (you can also leave it out) and add a handful of smoked turkey and some spring onions.

8. 08

   STEP 8

   Done

   Serve the soup with the rolls with blue cheese and sprinkle some honey with white truffle over them.