Steps to Prepare Ultimate Celeriac Soup with Truffle Croutons

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, celeriac soup with truffle croutons. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Celeriac Soup with Truffle Croutons is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Celeriac Soup with Truffle Croutons is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook celeriac soup with truffle croutons using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Celeriac Soup with Truffle Croutons:

1. Take 1 whole celeriac
2. Take 2 small baking potatos
3. Take 3 stalks celery
4. Get 1 large white onion
5. Prepare 2 cloves garlic
6. Prepare Vegetable bouillon
7. Get Thyme
8. Take Sage
9. Make ready Nutmeg
10. Make ready Salt and pepper
11. Make ready Vegetable oil
12. Take 250 ml skimmed milk
13. Get 1 slice whole meal bread
14. Take 1 tsp truffle oil
15. Make ready 1 tsp sunflower seed mix

Steps to make Celeriac Soup with Truffle Croutons:

1. Pour a glut of vegetable oil into a large soup pan and add your chopped white onion. Sauté gently until starting to soften but don’t brown
2. Meanwhile, prepare the rest of your vegetables by peeling and chopping to a similar size and add to the pan
3. Add the chopped cloves of garlic, a few sprigs of fresh thyme, a sprig of fresh sage, a grate of nutmeg to taste and salt and pepper. Stir the herbs and seasoning around the veg for a few minutes and let the flavours come together
4. Dilute enough vegetable bouillon in boiling water to cover your veg, bring to the boil and then turn down to a gentle simmer.
5. When the celeriac and potato is tender fish out the herb twigs and blend until completely smooth. I used a stick blender
6. Once blended add your milk and blend again. Check the seasoning and thickness and adjust if needed
7. Keep the soup warm on a low heat and drizzle some truffle oil on a slice of whole meal bread, cut into desired crouton size and toast until crisp.
8. Ladle your soup into a bowl and top with the croutons. I also topped with a sunflower seed mix and chilli flakes

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