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Celery Root Soup with Truffle Oil
Preparation info
- Makes
4
servings - Difficulty
Easy
Appears in
By Ivy Manning
Published 2015
This silky soup tastes creamy but is actually dairy-free: The starch in the root vegetables thickens the soup and imparts its dreamy texture. Serve with warm whole-grain bread to mop up every last drop of soup.
Ingredients
- Extra-virgin olive oil,
1 tablespoon - Yellow onion,
1½ cups 7½ oz
Method
- In a large soup pot, warm the olive oil over medium heat. Add the onion, parsnip, and celery, and sauté until the onion is translucent, 5 minutes. Add the garlic and cook until aromatic, 30 seconds.
- Add the broth, celery root, potato, savory, and 2 cups (16 fl oz/500 ml) water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer
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