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
cups celery root (chopped)
teaspoon celery seed (tied-up in a swatch of cheese cloth)
teaspoon kosher salt
- 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
cups celeriac (small dice)
cups heavy cream
cups celeriac stock (made from above)
salt to taste
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