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Author Notes: I once had a similar recipe at a restaurant in Madison, WI as an amuse bouche. I tried to figure out all of the flavors and also searched online for some ideas. I came up with this recipe. It is simply the best soup around and so very simple. The white truffle oil to me is what kicks this up a notch. I drizzle this stuff on everything. It I could take a bath in it I would! —foodskop
- 6 cups water
- 2-3 cups celery root (chopped)
- 1 teaspoon celery seed (tied-up in a swatch of cheese cloth)
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes.
- Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.)
Making the soup
- 4-5 cups celeriac (small dice)
- 4 cups heavy cream
- 2 1/2 cups celeriac stock (made from above)
- pinch salt to taste
- drizzle white truffle oil (This is the secret ingredient)
- Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender.
- Strain the soup, reserving the celeriac and liquid separately.
- Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. I use in immersion blender here or my Blendtec blender. Just mix until smooth.
- This recipe was entered in the contest for Your Best Celery Recipe
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