Celeriac and Truffle Soup

Name: Celeriac and Truffle Soup
Ingredients: 2 lb. celeriac, peeled and cut into medium pieces (3¾ cups); 8 oz. leeks (white parts only), rinsed well and coarsely chopped (2 cups); 2⅔ cups chicken stock; 5 Tbsp. salted butter, divided; 1 Tbsp. (1 oz.) shaved winter truffle (fresh or canned), plus extra for garnish; Fine sea salt; Freshly ground white pepper; 4 medium slices country white bread, crusts removed and cut into ½-inch cubes (2 cups); 6 oz. grapeseed or vegetable oil; 1 medium garlic clove

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This simple, hearty country soup gets the luxury treatment with the addition of shaved winter truffles.

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Ingredients

2 lb. celeriac, peeled and cut into medium pieces (3¾ cups)
8 oz. leeks (white parts only), rinsed well and coarsely chopped (2 cups)
2⅔ cups chicken stock
5 Tbsp. salted butter, divided
1 Tbsp. (1 oz.) shaved winter truffle (fresh or canned), plus extra for garnish
Fine sea salt
Freshly ground white pepper
4 medium slices country white bread, crusts removed and cut into ½-inch cubes (2 cups)
6 oz. grapeseed or vegetable oil
1 medium garlic clove