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truffled celery soup
Prep Time:
10
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
50
minutes
mins
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Ingredients
1
onion
,
diced
400
g
(
14
oz
)
celery
,
a little under 1lb, chopped
1
Tblsp truffle oil - I used an inexpensive one
,
Waitrose own so if yours is a bit posher, try half the amount and build up if needed
950
ml
(
4
cups
)
boiling vegetable stock
,
I used 1.5 knorr stock cubes
Salt and pepper to taste
Instructions
In a large saucepan, heat olive oil and saute the onion and celery for 5 to 10 minutes over medium heat, until soft but not fully cooked.
Add salt and pepper.
Add truffle oil and continue to cook for another 30 seconds before pouring the vegetable stock in.
Simmer for 30 minutes.
Free time! Go read a book or something. Just leave it simmering.
Remove from heat and puree, either with a hand blender directly in the pan, or by pouring the mixture into a blender and blending it in batches.
Author:
Christine Melanson
Serving:
3
small portions