2nd Course – Silky Celeriac Soup with White Truffle Oil – Dee’s Veggie Valentine’s Menu

9 Feb

I love this soup, traditionally it is made with loads of milk and butter but I have omitted these ingredients and used yukon gold potatoes – which I have to say I have only seen in M & S here.  But you can use any yellow potato.  It is coming to the end of the season for Irish winter vegetables so this is a great way to use up that veg box!

Ingredients: Serves 4

One large Celeriac (yes they are big and ugly looking but are yummy I promise!) chopped

2 small leeks or one large one – sliced

1.5l of a salt-free veg stock (Pure Brazen is a brill new Irish one)

2 potatoes – peeled, chopped and rinsed

1 bay leaf

1 tsp salt

1/2 cup soy milk or any milk.  I used Kara.

truffle oil or a good dark extra virgin


Method: Heat a large pan and a tablespoon of oil, add your leeks and cook over a medium heat until softened.  Add the chopped celeriac and potatoes, stir and cook for 5 mins.  Add the stock and bayleaf and season with salt and pepper.  Simmer over a medium heat for 30 – 40 mins. Or until veg is soft.   Take off heat and using a stick-blender blend until smooth.  Add in the dairy-free milk and extra stock little by little if needs be until it is to your desired consistency.  Taste and season again if needs be.  Simmer for 5 mins and serve.   Drizzle oil on top and garnish with chives.

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