Celeriac and Green Apple Soup with Black Truffle

Name: Celeriac and Green Apple Soup with Black Truffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled, chopped celeriac; 1 cup chopped green apple, plus 1/2 cup very small for garnish; 1 1/2 cups raw macadamia nuts, soaked for 1 hour or more; 1 1/2 cups filtered water; 2 tablespoons coconut butter; 6 tablespoons extra virgin olive oil; 1/4 cup lemon juice; Sea salt; Freshly ground black pepper; 1/4 cup minced chives; 1 small fresh black truffle, shaved or julienned 1/4 cup black truffle oil; Chervil leaves, or other herbs for garnish

Servings: persons

4 cups peeled, chopped celeriac
1 cup chopped green apple, plus 1/2 cup very small for garnish
1 1/2 cups raw macadamia nuts, soaked for 1 hour or more
1 1/2 cups filtered water
2 tablespoons coconut butter
6 tablespoons extra virgin olive oil
1/4 cup lemon juice
Sea salt
Freshly ground black pepper
1/4 cup minced chives
1 small fresh black truffle, shaved or julienned 1/4 cup black truffle oil
Chervil leaves, or other herbs for garnish

1
In a Vita Mix or high-speed blender, blend the celeriac and green apple until smooth.
2
Pass through a fine strainer and discard the pulp.
3
Pour the strained liquid back into the blender.
4
Add the macadamia nuts, water, coconut butter, olive oil, and lemon juice and blend thoroughly.
5
At the restaurant, if the soup still tastes a bit grainy from the macadamia nuts, we strain it again, but then add back a bit of the pulp and reblend it to keep it creamy, yet smooth.
6
This may not be necessary, just a matter of preference!
7
Season the soup with salt and pepper to taste.
8
If not serving right away, store it in the refrigerator in a covered container.
9
Be sure to bring it back to room temperature before serving (reblending can help speed this process along as the movement increases the temperature) and taste again and adjust seasoning.
10
Divide the soup among 4 bowls, and garnish with the diced apple, chives, and black truffle (if using).
11
Drizzle with truffle oil and top with chervil leaves.

417

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups peeled, chopped celeriac, 1 cup chopped green apple, plus 1/2 cup very small for garnish, 1 1/2 cups raw macadamia nuts, soaked for 1 hour or more, 1 1/2 cups filtered water, and more.

Yes, Celeriac and Green Apple Soup with Black Truffle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!