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  2. Recipes
  3. Truffled celeriac soup

Truffled celeriac soup

Truffled celeriac soup
Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

2.0 tbsp. olive oil
2.0 sprigs of thyme, leaves picked
700.0 grams celeriac, peeled & diced
800.0 ml chicken stock
1.0  onion, finely chopped
200.0 ml cream
50.0 grams bacon, streaky, cut into small pieces
 to taste salt
 to taste white pepper
2.0 cloves garlic, peeled & crushed
  truffle oil, or fresh truffles
1.0  leek, white part only, finely chopped

Instructions

STEP 1/6

Heat the olive oil in a large saucepan over low heat. Add the bacon, onion and leek and fry for 2-3 minutes until softened but not yet browned.

STEP 2/6

Add the garlic and thyme and cook for 30 seconds while stirring.

STEP 3/6

Add the celeriac and stock and bring to a boil.

STEP 4/6

Lower the heat, cover the saucepan and simmer for 30 minutes before allowing to cool slightly.

STEP 5/6

Add the cream and blend it with help of Braun’s MultiQuick hand blender to a smooth and creamy soup.

STEP 6/6

Season to taste.


Sprinkle sliced truffle onto the creamy soup or drizzle with a few drops of truffle oil. Serve immediately.
This recipe was prepared using Braun’s MultiQuick hand blender with Splash Control technology. To recreate this recipe, Braun’s MQ 1 to 9 can be used:

  1. Back to homepage
  2. Recipes
  3. Truffled celeriac soup

Truffled celeriac soup

Truffled celeriac soup
Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
Show me the recipe
lorem ipsum
Servings:6
Makes:

Ingredients


2.0 tbsp. olive oil
2.0 sprigs of thyme, leaves picked
700.0 grams celeriac, peeled & diced
800.0 ml chicken stock
1.0  onion, finely chopped
200.0 ml cream
50.0 grams bacon, streaky, cut into small pieces
 to taste salt
 to taste white pepper
2.0 cloves garlic, peeled & crushed
  truffle oil, or fresh truffles
1.0  leek, white part only, finely chopped

Instructions

STEP 1/6

Heat the olive oil in a large saucepan over low heat. Add the bacon, onion and leek and fry for 2-3 minutes until softened but not yet browned.

STEP 2/6

Add the garlic and thyme and cook for 30 seconds while stirring.

STEP 3/6

Add the celeriac and stock and bring to a boil.

STEP 4/6

Lower the heat, cover the saucepan and simmer for 30 minutes before allowing to cool slightly.

STEP 5/6

Add the cream and blend it with help of Braun’s MultiQuick hand blender to a smooth and creamy soup.

STEP 6/6

Season to taste.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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