Celery Root And Jerusalem Artichoke Soup With Truffle Oil And Herbs

1 pound each of celery root and Jerusalem artichoke
1 medium onion chopped
1 stalk of celery, diced
2 tablespoons olive oil
4 cups of chicken stock
½ cup whipping cream
truffle oil

Chop the Jerusalem Artichokes and celeriac, roughly, into about 1/2" pieces.
Heat olive oil in a stock pot. Over medium-low heat, sauté onions, and celery for 15 minutes, stirring occasionally. Season with salt. Add Jerusalem artichokes and celeriac and continue for 5 more minutes, still stirring occasionally.
Add the stock and taste for seasoning. Adjust salt and pepper to taste. Bring the stock up to a boil and reduce to a simmer. Simmer covered for 20 minutes or until Jerusalem artichokes and celeriac are soft and cooked through.
Blend the soup either with an immersion blender or in a food processor until smooth. Stir and taste. Add cream and adjust seasoning.
Heat through until warm again. Ladel in bowls and garnish with truffle oil and chevril.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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