Recipe for Roasted Celeriac and Garlic Soup with Truffle
Roasted Celeriac and Garlic Soup with Truffle With celeriac firmly in season and root vegetables an Irish strength, December is the perfect time to whip up a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dublincookeryschool.ie.
Cooking tools:
- Food processor
- Oven
- Stove
- Baking sheet
- Stockpot
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Mixing bowl
- Measuring cup
- Ladle
- Serving bowl
- Spoon
Ingredients
- 1 head celeriac, peeled and cubed
- 1 bulb garlic, halved
- 1 leek, halved lengthwise and finely sliced
- 1 onion, finely chopped
- 1 medium russet potato, peeled and cubed
- 1 litre chicken stock
- 100ml cream
- 100ml milk
- 30g butter
- Olive oil
- Salt
- Fresh Cream
- Fresh Chives, finely chopped
- Shaved Truffle Manchego cheese/Truffle oil
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