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Truffled Celery Soup


Preparation: 30 minutes  /  Cooking: 30 minutes


  • Makes 3 small servings
  • 1 onion, diced
  • 400g celery (a little under 1lb), chopped
  • 1 Tsp truffle oil – add more depending on personal tastes
  • 950ml / 4 cups boiling vegetable stock (I used 1.5 knorr stock cubes)
  • Salt and pepper to taste


Step 1:
Step 2:
Step 3:
Step 4:

  1. In a large saucepan, heat olive oil and saute the onion and celery for 5 to 10 minutes over medium heat, until soft but not fully cooked.
  2. Add salt and pepper.
  3. Add truffle oil and continue to cook for another 30 seconds before pouring the vegetable stock in.
  4. Simmer for 30 minutes.
  5. Free time! Go read a book or something. Just leave it simmering.
  6. Remove from heat and puree, either with a hand blender directly in the pan, or by pouring the mixture into a blender and blending it in batches.

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