Celeriac Puree Soup Recipe

As you may be aware, Celeriac soup is one of my husband's favorites. I often prepare it for him when he needs a little lift in spirits. However, if you're a potato enthusiast like me, adding some potato can enhance almost anything. So why not enjoy the best of both worlds?

Give this version of the Celeriac Puree Soup recipe a try; I promise, you won't regret it!

Celeriac Puree Soup Recipe

You may serve it with croutons, fresh bread, toast or gluten free option of your preference.

Find crouton recipe here!

Croutons

Ingredients

1/4 cup of olive oil

1 onion peeled and chopped

2 garlic cloves, peeled and sliced

1 celeriac peeled and diced

2 small or 1 large potato washed trimmed and diced

5 cups of veggie stock or equivalent bouillon (1.25 liter)

1 organic Apple cored and diced

1 tbsp Dijon mustard

Truffle oil (around 1 tsp)

Instructions

Warm the oil, then add the onion and garlic. Sauté until thoroughly cooked.

Add the celeriac potato and sauté until each piece is coated and lightly fried with oil. Pour in the stock. Bring to a boil, then cover and cook on medium heat for 25 minutes.

Add the apple and Dijon mustard, then cook for an additional five to ten minutes, checking occasionally to ensure it's fully cooked.

Use a hand-held blender to blend the mixture, or transfer it to a blender until smooth. Serve in bowls, drizzle with truffle oil, and accompany with croutons, bread, or your preferred side dish.

Accompany with croutons or fresh bread, toast, etc.

Discover the crouton recipe here!

Enjoy!

Celeriac Puree Soup Recipe