Celeriac Hazelnut Truffle Soup

Celeriac Hazelnut Truffle Soup:


  • 1 large celeriac, peeled and diced
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • 750ml vegetable or chicken stock
  • 150ml double cream
  • 50g hazelnuts, toasted and roughly chopped
  • 1 tbsp truffle oil
  • Salt and freshly ground black pepper


  1. In a large saucepan, heat the olive oil over medium heat. Add the shallots and garlic and cook for 2-3 minutes until softened.
  2. Add the diced celeriac to the pan and stir well to coat with the shallot and garlic mixture.
  3. Pour in the stock and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the celeriac is tender.
  4. Using a blender or food processor, puree the soup until smooth and creamy.
  5. Pour the soup back into the saucepan and stir in the double cream. Heat gently until hot.
  6. Season with salt and freshly ground black pepper to taste.
  7. Ladle the soup into bowls and drizzle with truffle oil. Sprinkle with toasted hazelnuts and serve immediately.

Enjoy this delicious and creamy soup with a touch of truffle oil and crunchy hazelnuts!


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