Recipe for Roasted Celeriac and Garlic Soup with Truffle | Dublin Cookery School

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
• FOR GARNISH
• Fresh Cream
• Fresh Chives, finely chopped
• Shaved Truffle Manchego cheese/Truffle oil