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
Ingredients
- 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)
Directions
- Celeriac Stock
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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
-
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.
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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.
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