5 Ingredients or Fewer

Outstanding Celeriac Soup with White Truffle Oil

March 14, 2012
4 Ratings
  • Serves 8-10
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

What You'll Need
  • 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
  • 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. Celeriac Stock
  2. Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes.
  3. 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.)
  1. Making the soup
  2. 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.
  3. Strain the soup, reserving the celeriac and liquid separately.
  4. 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.
Contest Entries

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Austin Baker
    Austin Baker

2 Reviews

Austin B. December 1, 2019
Celery Root and Celeriac are the same.
LeBec F. March 14, 2012
foodskop, the truffle component looks super. next time you make this, try roasting the celeriac( 1/2" cubes drizzled w/ evoo) with some garlic. Makes it so earthy sweet! (just fyi, you did see that the contest request was for "celery, not celery root or seed" ?)