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potato, celeriac and truffle oil soup

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The fact is, I know using truffles at home is a little pretentious and very decadent, but even my local supermarket now stocks truffle oil. Admittedly it's more than likely not the real McCoy, but it does have a flavor you can't put your finger on – a kind of fragrant, garlicky, encapsulating smell which when used with subtlety is great. Truffle oil can be used for so many things – with a simple risotto or tagliatelle it's amazing. Then, when you've got the bug, treat yourself to the real thing, be it black or the exceptional white truffle.

In an appropriately sized pot, slowly fry the onion in the butter and olive oil for about 5 minutes until translucent and soft but not colored at all. Get your bunch of thyme, tie it up with a little string and add to the pot with the celeriac, potatoes and stock. Bring to the boil and simmer for 40 minutes until the vegetables are tender. Add the cream, bring back to the boil, then remove the thyme and purée the mixture in a liquidizer or food processor. Season carefully to taste, adding the truffle oil tablespoon by tablespoon – the oil can vary in strength depending on the brand. Divide between your serving bowls. Feel free to improvise by adding croûtons, a little extra cream or, if you're really lucky, some real black or white truffles shaved over the top.

Try this: If you want to give an edge to this comforting soup, try dressing some chopped parsley and celery leaves with a little olive oil and lemon juice. Sprinkle over the soup at the last minute before serving.

• from Jamie's Kitchen

ingredients

• 1 white onion, peeled and roughly chopped
• 1 good knob of butter
• 4 tablespoons extra virgin olive oil
• 1 bunch of fresh thyme
500g celeriac, peeled and roughly diced
• 500g floury potatoes, peeled and roughly diced
• 1.1 liters chicken stock
• 100ml double cream
sea salt and freshly ground black pepper
• 3–4 tablespoons truffle oil

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tried this recipe or a similar one? share your tips...

1. by hindy on Fri 20 Jan 2012 @ 12:28

please can you tell me how many mouths the 'potatoe celeriac and truffle oil soup' recipe will feed?

2. by Karl on Wed 23 Nov 2011 @ 13:02

3-4tbsp sounds like a massive amount. I guess it depends on the brand as he says, but the one I have probably only has a bout 3tbsp in the entire bottle - more than a few drops is more than enough to oevrpower a dish. So be careful!<br />

3. by Sami on Tue 22 Nov 2011 @ 20:40

Just found out everyone is at my house for Christmas this year.<br /> I would love to make a Christmas pudding with chestnuts in. Any recipes that could help <br /> with or without chestnuts?<br /> Thank you.

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