CELERIAC AND CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL

Compared to the bounty of August, it’s slim pickings at the Farmers market lately.  Celeriac, more commonly known as Celery Root,  is one of the vegetables that are still available.  Since today was an absolutely perfect day to make a pot of soup, I did just that.  I wanted a creamy, flavorful soup without having to actually use cream.  I thought that by combining cauliflower with the celeriac, the texture of the soup would be silkier and more substantial.  I envisioned finishing the soup with white truffle oil so as I cooked, I chose seasonings that would complement that.

This is a great soup!  It's hardy and filling and at the same time healthy.  The white truffle oil not only looks elegant drizzled on top, but really adds another layer of flavor that makes the soup taste much more complex than it’s simple ingredients would lead us to believe.

CELERIAC AND CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL

2 TBS  butter

1 TBS olive oil

1 large onion, diced

2 large leeks, white and pale green parts only, chopped

4 cloves of garlic, sliced thin

1/4 tsp crushed red pepper flakes

11/2 bulbs celeriac, medium dice(4 cups diced)

1 head cauliflower broken into florets

5 cups chicken stock

3 sprigs fresh thyme

salt & pepper

good quality white truffle oil

Place the butter and olive oil in a large saucepan over medium-low heat.  Add the onion, leeks, garlic and crushed red pepper and cook until tender approximately 10 minutes.  Add the celeriac, cauliflower, chicken stock and thyme to the pan.  Bring the stock to a boil then reduce heat to low and simmer for 30 minutes or until the celeriac is tender.  Remove the thyme sprigs and puree the soup with an immersion blender or by transferring it into a blender.  Season generously with salt and a bit of black pepper.  Ladle soup in bowls and drizzle some white truffle oil on top.