Celeriac Soup with Truffle Oil from The Vegetarian Kitchen by Prue Leith and Peta Leith
Celeriac has a wonderfully distinctive flavour, which is best left more or less on its own to be the star of the show. When it is blended at high speed it becomes silky and creamy. It’s the...
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Cooking tools:
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Pepper mill
Ingredients
- salt and black pepper to season
- 2 large celery sticks, diced
- 900 ml light vegetable stock (see Tip)
- 1 small onion, diced
- 250 g celeriac, peeled and diced
- 2 tbsp vegetable oil
- truffle oil (optional)
- crusty bread
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