Cream of Celeriac Soup with Fresh Thyme and Truffle Oil (includes Thermomix method)
Forking Foodie
Forking Foodie
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Ingredients

  • 2 litres
  • 8-10 servings From
  • 63 calories per skinny portion
  • 300 ml extra stock at the end instead of cream and milk
  • 152 calories for an eighth of the full fat version
  • 650 g celeriac (around 2 small-medium after peeling) [137]
  • 2 cloves garlic [12]
  • 1 medium onion (100g after peeling etc.) [41]
  • 6 sprigs young, tender thyme (less if woodier with lots of tiny leaves on it) [2]
  • 15 g butter or 1 tbsp oil (if avoiding dairy/vegan, e.g. a mild olive oil) [111]
  • 200 g floury potato (e.g. Maris Piper, King Edwards etc. 2 medium, after peeling) [144]
  • 850 ml stock (chicken being my first choice, or vegetable) [34]
  • 100 ml double (heavy) cream* [467]
  • 200 ml milk (full fat)* [130]
  • 1 tsp to 1 x 15ml tbsp truffle oil, to taste [45-135]
  • Salt to taste
  • Pepper to taste (you can either use freshly ground black pepper, which is my preference for flavour, or if you want to preserve the clean look of the soup, you could use white pepper, but I am not a huge fan of the flavour myself) [2]

Instructions

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