Celery and truffle soup with thyme
Ingredients
- 1 leek
- 1 small sweet onion
- 1 small parsnip root
- 1/2 carrot
- 1 celeriac root
- 3 potatoes
- 2 tablespoons butter or olive oil
- 1 flat teaspoon honey or sugar
- 1 teaspoon sea salt
- 4 cups vegetable broth
- 2 tablespoons truffle oil
Preparation
- Prepare the vegetables: leek (only the white and light green part) cut lengthwise in half, rinse under running water, cut crosswise into pieces. Peel and dice the onion. Peel the parsnip root and carrot, leave whole. Peel celeriac and potatoes, rinse and cut into cubes.
- Place butter or olive oil in a large wide pot and heat. Add leek, onion, carrot and parsnip root, fry, stirring occasionally, for about 4 minutes over medium heat. Add celeriac, potatoes, honey or sugar and salt and fry for about 5 minutes over medium heat until vegetables soften and brown slightly in places, stir occasionally.
- Pour in hot broth and bring to a boil over high heat. Reduce heat, cover and cook for about 25 minutes until all vegetables are tender. Remove the carrot and parsnip root from the soup (will not be used) and blend it into a perfectly smooth cream (on the highest speed of the blender) adding truffle oil. Heat before serving.
Tips
Serving suggestion
for soup without baking: garlic croutons / fresh thyme / toasted walnuts on a pan / thyme
for baked soup: rye bread / goat cheese (moldy roll) / Parmesan or favorite cheese / thyme
Tips
The soup can be baked in an oven with the grill function on medium power (or 220 degrees top and bottom heat). Pour the hot soup into oven-safe pots or bowls, place bread or rolls (e.g. stale bread) cut into cubes on top, sprinkle with crumbled goat cheese and Parmesan or favorite cheese. Put in the oven and bake for about 2 minutes until the cheese starts to melt and brown slightly. Sprinkle with fresh thyme, freshly ground pepper and serve immediately.