A velvety smooth soup with a hint of truffle. Simple, elegant, and absolutely delicious—hot or warm, it always makes an impact.
INGREDIENTS
- 2 tbsp vegetable oil
- 1 clove of garlic, chopped
- 1 onion, coarsely chopped
- 2 cups coarsely chopped celery root (about 2 celeriacs)
- 2 parsnips, roughly chopped
- ¼ cup white wine
- 1 liter of chicken broth
- 1 cup of 15% cream
- Salt and pepper
- A few mushrooms and small parsnip slices, for decoration
- Truffle flavored oil from Truffettes as decoration
INSTRUCTIONS
- In a large pot, place the oil, garlic, celeriac, onion and parsnip.
- When the celeriac and parsnips begin to color, add the white wine and continue to cook.
- cooking.
- When the wine has evaporated, add the chicken broth and continue cooking until
- tenderness of vegetables.
- Then use a blender or food processor to puree everything.
- Add cream to taste. Season your soup.
- For decoration, brown pieces of mushrooms and a few thin slices of
- parsnips. Place them in the center of the soup.
- Pour a few drops of Truffettes truffle oil over the soup.
A recipe packed with flavor... by Mélanie Germain of Rythme FM!
