Steps to Prepare Award-winning Celeriac Soup with Truffle Croutons

Celeriac Soup with Truffle Croutons.

Hello everybody, it is me, Dave, welcome to my recipe page. 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 unique. This will be really delicious.

Celeriac Soup with Truffle Croutons is one of the most favored of current trending meals in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions daily. They are fine and they look wonderful. Celeriac Soup with Truffle Croutons is something that I've loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have celeriac soup with truffle croutons using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Celeriac Soup with Truffle Croutons:

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

Instructions 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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