Cream of celeriac with truffle oil and hazelnuts
Nothing warms the heart quite like a creamy and refined soup. This cream of celeriac with truffle oil and hazelnuts combines the earthy sweetness of celeriac with the intense aroma of truffles, enhanced by the crunch of toasted hazelnuts. An elegant and tasty starter, perfect for impressing guests over dinner.
- Prep: 15 min
- Cooking: 30 min
Ingredients
- 1 minced shallot
- 1 clove of garlic, minced
- 4 cups (500 g) celeriac (a.k.a celery root), peeled and cut into small cubes
- 2 tbsp (30 g) Canadian butter
- Salt and pepper to taste
- 2 cups (500 ml) Canadian milk
- 1/4 cup (25 g) roasted hazelnuts, lightly crushed
- 1 1/2 cups (135 g) Canadian smoked gouda cheese
- 2 tsp (10 ml) truffle oil
- A few sprigs of parsley
Make it with Canadian Dairy
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Preparation
Preparation
Heat the butter in a casserole over medium-high heat, then sauté the shallot, garlic and celeriac for 5 minutes. Season with salt and pepper.
Add the milk, cover and simmer gently for 15-20 minutes, until the celeriac is tender.
Blend to a smooth texture and adjust consistency with milk to taste. Adjust seasoning if necessary.
To serve
Pour hot soup into bowls.
Top with grated cheese and crushed hazelnuts. Drizzle with truffle oil.
Sprinkle with chopped parsley for the finishing touch.
