Celeriac and Apple Soup with White Truffle Oil recipe | PCC Community Markets

Ingredients

• 3 tablespoons olive oil
• 1 leek, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 1 bay leaf
• 2 pounds celeriac, peeled and diced
• 1 pound Yukon gold potatoes, peeled and diced
• 3 apples – peeled, cored and diced
• Salt and pepper, to taste
• 1/2 cup dry white wine
• 5 to 6 cups vegetable stock
• Truffle or olive oil, to garnish