truffled celery soup
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.
Serving: 3small portions