Roasted Celeriac and Garlic Soup with Truffle
With celeriac firmly in season and root vegetables an Irish strength, December is the perfect time to whip up a big batch of roast celeriac and garlic soup to serve with some Irish soda bread and butter
So stock up at your local farmers market or grocer and wow the family with this hearty soup. Top with shavings of truffle Manchego cheese for an additional gift to your taste buds
To prepare the Roasted Celeriac and Garlic Soup with Truffle
Place celeriac and garlic on a roasting tray, season with salt and drizzle with olive oil. Roast for 30 minutes at 180 degrees
While celeriac is roasting, melt butter in a large soup pot and add the onion, and season with salt. Sweat with the lid on for 10mins until onions are translucent. Add potatoes and leek, season with salt and sweat again for a further 5 mins
Add the roasted celeriac to the pot and squeeze out the garlic into the vegetable mix
Add in 1 litre of chicken stock and bring to boil before reducing to a simmer. Simmer for about 20 minutes until all the vegetables are tender and flavours have developed
Add in the cream and the milk and Blitz in a food processor. Check consistency adding more chicken stock if requires. Season to taste with salt and pepper Serve garnished with fresh cream, chopped chives and shavings of Truffle Manchego cheese (or a few drops of high quality truffle oil)
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
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