Celeriac and Apple Soup with White Truffle Oil
Celeriac is the perfect pairing to crisp, sweet apples. A drizzle of white truffle olive oil finishes this naturally rich and creamy soup.
- 3 tablespoons olive oil Add to list
- 1 leek, white and light green parts only, thinly sliced Add to list
- 3 cloves garlic, minced Add to list
- 1 bay leaf Add to list
- 2 pounds celeriac, peeled and diced Add to list
- 1 pound Yukon Gold potatoes, peeled and diced Add to list
- 3 apples – peeled, cored and diced Add to list
- Salt and freshly ground black pepper, to taste Add to list
- 1/2 cup dry white wine Add to list
- 5 to 6 cups vegetable stock Add to list
- Truffle or olive oil, to garnish Add to list
Heat olive oil in a heavy stockpot or Dutch oven over medium heat. Add leek and cook until soft and translucent, about 8 minutes. Stir in garlic and bay leaf, cooking for 1 additional minute. Add celeriac, potatoes and apples; cook until soft, about 10 minutes.
Season with salt and pepper and deglaze the pot with wine, cooking until almost evaporated. Pour in enough vegetable stock to cover and bring to a boil. Lower the heat to a simmer and cook, partially covered, until celeriac and potatoes are very tender, about 30 minutes.
Remove bay leaf and let soup cool slightly. Carefully puree the soup until smooth (either with an immersion blender or in batches in a blender or food processor). Return the soup to the stove to reheat, adding additional stock if too thick. Taste and season with salt and pepper, if needed. To serve, drizzle with truffle or olive oil.
Each serving: 250cal, 8g fat (1g sat), 0mg chol, 370mg sodium, 40g carb, 6g fiber, 14g sugars, 3g protein
Recipe by, PCC Chef
Source: Demonstrated at Futurewise Feast with Friends, Palace Ballroom, October 15th, 2013.