Celeriac & Potato Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs

Ingredients:

• 1 Onion, diced
• 40 g Black Truffle
• Extra Virgin Olive oil
• 4 sprigs fresh thyme, tied together
• 400g Celeriac, peeled & diced
• 400g floury potatoes, peeled & diced
• 1lt chicken stock
• 100ml cream

Method:

• Sweat onion in olive oil. When translucent add potato & celeriac
• Cook with no colour for a few minutes then cover with stock
• Add thyme & bring to the boil. Simmer gently until potato & celeriac are tender
• Remove thyme sprigs then blend.
• Strain to remove any lumps & return heat. Check seasoning.
• Whip cream to soft peak & grate in 15g truffle.
• Serve soup with a drizzle of olive oil, a spoonful of truffle cream & extra shaved truffle

Ivonne Nathan

Forchefs Trainer

M 0448 975 478  E [email protected]

www.rgt.com.au

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