Selleriecremesuppe

Ingredients

• 1 large celeriac, peeled and diced
• 2 shallots, diced
• 2 tbsp butter
• 700ml chicken stock
• 200ml double cream
• 1 tbsp truffle oil
• 50g walnuts, toasted

Method

1. Saute shallots in butter until soft. Add celeriac and cook 5 minutes.
2. Add stock and simmer 20-25 minutes until celeriac is completely tender.
3. Blend until very smooth. Stir in cream, season, add truffle oil.
4. Serve garnished with toasted walnuts and a drizzle of truffle oil.