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🍲 Creamy Celery Soup with Summer Truffle

280 kcal · 30 min · 4 servings

Ingredients

• yellow onions 2 pcs
• celeriac 1 pcs
• oil 2 tbsp
• dry white wine 100 ml
• vegetable broth 800 ml
• salt pinch
• black ground pepper pinch
• fresh parsley 20 g
• garlic cloves 1 pcs
• lemons 1 pcs
• baguette 1 pcs
• butter 2 tbsp
• whipping cream 200 ml
• summer truffle 10 g

Instructions

1. 1. Halve the onions and remove the skin.
2. 2. Cut the onions into large pieces.
3. 3. Thoroughly wash the celery and peel it.
4. 4. Cut the celery into cubes.
5. 5. Heat the oil in a pot over high heat.
6. 6. Sauté the onions and celery for about 2 minutes.
7. 7. Deglaze the mixture with wine.
8. 8. Bring the mixture to a brief boil.
9. 9. Pour in the broth.
10. 10. Season the soup with salt and pepper.
11. 11. Bring the soup to a boil again.
12. 12. Reduce the heat to medium and cover the pot.
13. 13. Simmer the soup for 15 to 20 minutes.
14. 14. Wash the parsley and shake it dry.
15. 15. Pluck the parsley leaves from the stems.
16. 16. Cut the parsley leaves into fine strips.
17. 17. Crush the garlic clove with the flat side of a knife.
18. 18. Halve the lemon.
19. 19. Squeeze the juice from the lemon.
20. 20. Slice the baguette.
21. 21. Melt the butter in a pan over medium heat.
22. 22. Add the garlic to the pan.
23. 23. Toast the baguette slices for about 2 minutes on each side until golden brown.
24. 24. Place the toasted slices on paper towels to absorb excess fat.
25. 25. Lightly salt the toasted slices.
26. 26. Add the cream to the pot with the soup.
27. 27. Puree the soup until smooth.
28. 28. Season the soup with salt, pepper, and lemon juice to taste.
29. 29. Distribute the soup onto the plates.
30. 30. Garnish the soup with truffles and parsley.
31. 31. Serve the soup with the toasted baguette.

Nutrition per serving

• kcal: 280
• Protein: 5 g · Fett/Fat: 20 g · Carbs: 22 g