All Photos © Christine Elise McCarthy 2013
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Food doesn’t get much easier than this. The truffle oil is a delightful touch but not required to make this soup addictive. Despite tasting rich & creamy – this is vegan & virtually calorie-free. TRY IT!
Vegan Celery Root Puree Soup with Black Truffle Oil
4 softball-sized celery roots – peeled & cubed (save a few green top leaves for garnish)
1 onion – diced
1 TBS olive oil
4 garlic cloves – minced
1 tsp white pepper
Water to cover (or stock)
Black (or white) truffle oil for drizzling
Salt to taste
DIRECTIONS
Put the celery root cubes in a soup pot. Add water or stock (or water with a few bouillon cubes) to cover. Boil the celery root until soft.
Saute the onion & garlic in the olive oil until the onion is translucent. Add the onions to the celery root & stock. Add white pepper & puree with either an immersion blender or in batches with a regular blender.
Add salt to taste. Serve in bowls, drizzle with truffle oil (or not), lots of cracked pepper & a few celery leaves.
Delightful-Delicious-Delovely 