Recipe Inspiration

Ingredients...

50ml olive oil

700g celeriac, peeled and diced in to roughly 2 cm square cubes

200g white onion, peeled and chopped

200g leek, white only, washed and chopped

1 garlic clove, chopped

2 sprigs of fresh thyme, leaves only, discard the stalks

32g Essential Cuisine Vegetable Stock Mix

1.8lt boiling water

200ml double cream

100ml truffle oil to garnish

Method...

1. Heat the olive oil in a suitable pan over a medium heat, add the celeriac, onion and leek and cover to gently cook for 10 mins until the vegetables begin to soften. Stir occasionally.
   
   
2. Add the boiling water, Essential Cuisine Vegetable Stock and thyme, simmer for 20-25 mins or until the vegetables are tender.
   
   
3. Using a stick blender or food processor puree the soup until smooth.
   
   
4. Return the soup back to the pan and place back on the heat, add the cream and season with salt and white pepper taste.
   
   
5. Serve in warm bowls and garnish with a generous drizzle of truffle oil.