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🍲 Creamy Celery and Potato Soup with Truffle

180 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• 50 g celery
• 500 ml vegetable stock
• 100 ml whipping cream
• salt
• white pepper
• 1 pinch nutmeg
• 2 tbsp lemon juice
• 2 tbsp butter (in small pieces)
• 1 white truffle

Instructions

1. 1. Peel the potatoes and the celery.
2. 2. Cut the vegetables into bite-sized pieces.
3. 3. Place the pieces in a pot with hot vegetable broth.
4. 4. Cook the vegetables until they are soft.
5. 5. Puree the soup finely with a hand blender.
6. 6. Press the mixture through a fine sieve to make it extra smooth.
7. 7. Stir the cream into the pureed soup.
8. 8. Season the soup with salt, pepper, grated nutmeg, and a splash of lemon juice.
9. 9. Pour the hot soup into pre-warmed bowls.
10. 10. Distribute the butter pieces on the surface.
11. 11. Clean the truffle thoroughly.
12. 12. Shave fresh truffle slices directly over the finished soup.

Nutrition per serving

• kcal: 180
• Protein: 3 g · Fett/Fat: 14 g · Carbs: 10 g