Celeriac & Potato Soup with Fresh Truffle

Celeriac & Potato Soup with Fresh Truffle

Recipe by Ivonne Nathan of forchefs


  • 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


  • 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