Celeriac, Camembert And Truffle Soup Recipe

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serves:

6 - 8

Skill:

easy

This soup recipe will really impress your guests for a luxurious, indulgent dinner party. Celeriac, Camembert and truffle are not a common combination but they taste utterly delicious together, though the stock makes all the extra difference in this recipe so make sure you use a good quality one. You’re in for a real treat with this soup and we think it would be perfect for Christmas. 

For other soup ideas for all occasions or just a quickly lunchtime recipe, check out our soup section. 

 

 
HOW TO MAKE CELERIAC, CAMEMBERT AND TRUFFLE SOUP

Ingredients

  • 25g butter
  • 1 large onion, chopped
  • 300g King Edward or Desiree potatoes, peeled and chopped
  • 2 celeriac, around 1kg in total, peeled and chopped
  • 1 litre rich chicken or vegetable stock
  • 250g ripe Camembert cheese
  • 1 small black truffle, finely sliced (or use good truffle oil)

Method

  • Melt the butter and cook the onion very gently for around 10 minutes, until soft. Add the potatoes and celeriac with plenty of seasoning, mix in well and cook for 5 minutes. add the stock, bring to the boil then simmer for around 45 minutes, until the vegetables are soft and cooked through.

  • Blend to a purée. You can now freeze it or it will keep, covered, in the fridge for up to 2 days.

  • Cut the Camembert into wedges. Reheat the soup and divide between the bowls, then top with the cheese and truffle, or drizzle over the truffle oil.

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(113 ratings)
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