Creamy celery soup with truffles

Creamy celery soup with truffles

A delicate soup that combines celery and potatoes in a creamy consistency, seasoned with summer truffles and a few drops of black truffle oil. Elegance, delicacy and deliciousness in every bite 🫶

Composition

At Oliviers&Co
Special olive oil with white truffle
1 glass of sliced ​​summer truffles
Pepper mixture
Fleur de sel

On the market
1 small celery (about 600 g)
2 potatoes
1 shallot
40 g butter
50 cl vegetable or poultry stock
15 cl full cream

Execution

Peel the celery and potatoes, chop the shallot and sauté everything in butter for 5 minutes.

Add the stock and simmer over low heat for 30 minutes until tender.

Blend, add cream, salt and pepper.

Pour into nice deep plates, top with a few slices of summer truffle, drizzle with a few drops of black truffle oil and serve immediately.

You can also prepare this recipe with Jerusalem artichokes.

Bon appetite'

Lucie & Bertrand 👩‍🍳🧑‍🍳