Outstanding Celeriac Soup with White Truffle Oil

Celeriac Stock

• 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

1. Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes.
2. 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)

1. 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.
2. Strain the soup, reserving the celeriac and liquid separately.
3. 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.