Celery-Root Soup with Truffled Croutons Recipe

Name: Celery-Root Soup with Truffled Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. olive oil; 3 slice sourdough bread; 1 tbsp. chopped parsley; 1 tbsp. truffle oil; 1 medium onion; 2 clove garlic; 1 large celery root; 4 c. vegetable broth; 1/2 c. heavy cream; 1 tsp. salt; 1/2 tsp. Freshly ground pepper

Servings: persons

3 tbsp. olive oil
3 slice sourdough bread
1 tbsp. chopped parsley
1 tbsp. truffle oil
1 medium onion
2 clove garlic
1 large celery root
4 c. vegetable broth
1/2 c. heavy cream
1 tsp. salt
1/2 tsp. Freshly ground pepper

1
In a large pan over medium-high heat, heat 2 tablespoons olive oil.
2
Add bread cubes and saute until crisp and golden on all sides, about 6 minutes.
3
Transfer to a medium bowl and toss with parsley and truffle oil.
4
In a medium pot over medium heat, heat remaining olive oil.
5
Add onion and garlic and cook until soft, about 5 minutes.
6
Add celery root and vegetable broth; increase heat to high, and bring to a boil.
7
Reduce heat to low and cook until celery root is tender, 15 to 20 minutes.
8
Using an immersion blender, puree soup until smooth.
9
Stir in cream and season with salt and pepper.
10
Divide soup among 4 bowls and garnish with reserved croutons and additional truffle oil.
11
Season with additional salt and pepper, if desired.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 tbsp. olive oil, 3 slice sourdough bread, 1 tbsp. chopped parsley, 1 tbsp. truffle oil, and more.

Yes, Celery-Root Soup with Truffled Croutons 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.

Celery-Root Soup with Truffled Croutons

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