Potato, Celeriac & Truffle Oil Soup Recipe

Name: Potato, Celeriac & Truffle Oil Soup Recipe
Prep time: 1 h 9 min
Cook time: 1 h 9 min
Total time: 1 h 9 min
Yield: 2
Cuisine: Global
Ingredients: 1 knob good knob of butter; 500 grams celeriac peeled and roughly diced; 1 liter chicken stock; 100 milliliters double cream; 4 Tbsps extra virgin olive oil; 1 bunch fresh thyme; 500 grams floury potatoes peeled and roughly diced; 2 servings sea salt and freshly ground black pepper; 1 Tbsps truffle oil; 1 white onion peeled and roughly chopped

Potato, Celeriac & Truffle Oil Soup Recipe is a gluten free and vegetarian main course. This recipe makes 2 servings with 924 calories, 25g of protein, and 59g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of sea salt and pepper, extra virgin olive oil, double cream, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the double cream you could follow this main course with the Loaded Kit Kat Peanut Butter Brownies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 9 minutes.